Apple Maple Cream Pie

"Maple syrup adds a delicious twist to this apple pie." --BHG.com I found this recipe whilst browsing through their site and this sounded so delicious. I'll be trying this ASAP and I thought I would share it w/ everyone!

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 2  cups flour
• 1⁄2 teaspoon salt
• 2⁄3 cup shortening or 2⁄3 cup  lard
• 6 -7  tablespoons  ice water
• 1⁄3 cup sugar
• 3  tablespoons cornstarch
• 1⁄4 teaspoon salt
• 6  cups apples, sliced and peeled (6 medium)
• 1⁄2 cup maple syrup or 1⁄2 cup pure maple syrup
• 1⁄4 cup  whipping cream
• 1⁄2 teaspoon vanilla
•  milk
•  sugar or  maple syrup

Directions

1. In a mixing bowl, stir together 2 cups all-purpose flour and 1/2 teaspoon salt.
2. Using a pastry blender, cut in 2/3 cup shortening until pieces are peasize.
3. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork.
4. Push moistened dough to the side of the bowl.
5. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened.
6. Divide dough in half. Form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball.
7. Roll dough from center to edge into a circle about 12 inches in diameter.
8. Unroll into a 9-inch pie plate being careful not to stretch pastry.
9. In a large bowl, stir together the 1/3 cup sugar, the cornstarch, and the salt.
10. Add the apples and gently toss until coated.
11. In a small bowl, stir together maple syrup, whipping cream, and vanilla.
12. Pour over apple mixture. Fold until combined.
13. Transfer to the pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate.
14. Roll out remaining pastry and cut into 1/2-inch-wide strips. (Or roll out second portion of pastry to form a top crust; cut slits.)
15. Weave strips over filling for lattice crust. Press ends of strips into crust rim. Fold bottom pastry over strips; seal and crimp edge.
16. Brush pastry with milk and sprinkle with sugar. To prevent overbrowning, cover edge of pie with foil.
17. If you like, place the pie on a baking sheet to catch drips.
18. Bake the pie in a 375 degree F oven for 25 minutes.
19. Remove the foil. Bake the pie for about 30 minutes more or until the top is golden.
20. Serve warm or cool.
21. Note: To make pastry cutouts on top of pie, roll out pastry scraps about 1/8 inch thick and use small cutters to form leaf shapes. Moisten with water and place atop unbaked crust.