Recipe: Illinois State Fair New England Maple Apple Pie with Streusel Topping

NEW ENGLAND MAPLE APPLE PIE

FOR THE PASTRY:
1 cup flour, sifted
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

FOR THE FILLING:
2 pounds all purpose apples, cored, peeled and thickly sliced (6 cups)
2 tablespoons plus 1/2 cup, unsifted flour
1/2 cup pure maple syrup
2 tablespoons margarine, melted
1/4 cup light brown sugar, firmly packed
1 teaspoon ground cinnamon
1/3 cup margarine, cold
1/2 cup chopped nuts

TO MAKE THE PASTRY:
Measure 1 cup sifted flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl.

Gather dough into ball, shape into flattened round on lightly floured cloth covered board. With floured stockinet covered rolling pin, roll dough 2-inches larger than inverted pie pan. Fold pastry into quarters, unfold and ease into pan; set aside.

TO MAKE THE PIE:
Place rack in lowest position in oven, preheat oven to 400 degrees F.

In large bowl, combine apples and 2 tablespoons unsifted flour. Combine maple syrup and melted margarine. Pour over apples, mix well. Turn into pastry shell.

In medium bowl, combine remaining 1/2 cup unsifted flour, sugar and cinnamon, cut in cold margarine until crumbly. Add nuts; sprinkle over apples.

Bake 10 minutes at 400 degrees F. Reduce oven temperature to 375 degrees F (do not remove pie from oven) and bake 35 minutes longer or until golden brown. Cool slightly.

From: Diane Templeton Springfield IL, Illinois State Fair - pies
Adapted from source: Country Cooking in Illinois, 1993