Margarets Maple Sugar Pie Recipes

Steps:

• Arrange oven rack in middle position and top with heavy baking sheet. Preheat oven to 425°F.
• On lightly floured surface using lightly floured rolling pin, roll out dough to 13-inch round. Fit into 9-inch pie plate. Trim edge, leaving 1/2-inch overhang, then fold over and crimp decoratively. Chill shell 30 minutes.
• Scatter walnuts in shell. In medium bowl, whisk together eggs, maple syrup, butter, vanilla, brown sugar, and salt. Pour mixture into pie shell over nuts.
• Transfer pie to baking sheet and bake 10 minutes. Reduce oven temperature to 350° F and bake until crust is golden and center is just set, 25 to 30 minutes more.
• Transfer pie to rack and cool at least 10 minutes before cutting. Serve warm or at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Chop vegetable shortening into flour in a bowl with a pastry cutter until the mixture resembles coarse crumbs. Whisk 1 egg with cold water and vinegar in a measuring cup. Use your fingers to make a well in the center of the flour mixture and pour about half the egg mixture into the well; mix the liquid ingredients into the flour mixture. Mix remaining half of egg mixture into dough, stirring just until combined.
• Roll dough into an 10-inch circle on a floured work surface and fit the pie crust into the bottom of an 8-inch pie dish. Trim and flute the edges of the crust.
• Whisk maple syrup, 2 eggs, sweetened condensed milk, and brown sugar together in a bowl until brown sugar has dissolved. Pour filling into crust.
• Bake in the preheated oven until the filling is set and small spots of sugary crust form on top of the filling, about 45 minutes. Chill until cold and firm, 5 to 6 hours, before serving.

Steps:

• Dough:
• Pulse sugar, salt, and 1 1/4 cups flour in a food processor to combine. Add butter and pulse until the largest pieces are pea-size. Add lard and pulse again until mixture resembles coarse meal. Transfer to a large bowl and drizzle in 3 Tbsp. ice water; mix with a fork to combine. Knead 3-4 times to bring dough together (only a couple of floury spots should remain). Flatten dough into a 1/2"-thick disk, wrap in plastic, and chill until firm, at least 2 hours.
• Let dough sit at room temperature 5 minutes to soften.
• Roll out dough on a lightly floured surface to a 12" round, rotating often and dusting with more flour as needed to prevent sticking. Transfer to a 9" pie dish. Lift up edges and allow dough to slump down into dish. You should have about 1" overhang. Fold edges under and crimp. Freeze 15 minutes.
• Meanwhile, preheat oven to 425°F. Lightly coat a sheet of foil with nonstick spray and place in pie crust, coated side down, pressing into bottom and up sides. Fill with pie weights or dried beans and bake until edges of crust are pale golden, 15-20 minutes. Carefully remove foil and weights and continue to bake crust until bottom is golden and looks dry, 12-18 minutes more. Transfer dish to a wire rack and let crust cool.
• Filling and assembly:
• Preheat oven to 325°F. Heat brown sugar, cream, and butter in a large heatproof bowl set over a large saucepan of barely simmering water, stirring constantly, until butter is melted, sugar is dissolved, and mixture is smooth (do not let bowl touch water). Remove bowl from heat and stir in whiskey and vanilla. Whisking constantly, add eggs one at a time, incorporating completely after each addition. Add flour and salt and whisk just until smooth. Scrape filling into crust and place on a foil-lined rimmed baking sheet.
• Bake pie until filling is browned all over, puffed around the edges, and still slightly wobbly in the center, 45-55 minutes. Transfer dish to a wire rack and let pie cool at least 4 hours before slicing (the longer you can wait, the easier it'll be to slice; do not refrigerate).
• Serve pie topped with whipped cream.
• Do Ahead
• Dough can be made 3 days ahead; keep chilled, or freeze up to 1 month. Crust can be baked 1 day ahead; store tightly wrapped at room temperature. Pie can be baked 1 day ahead. Let cool, then store loosely covered at room temperature.

Steps:

• Preheat oven to 400 degrees. Have your pastry crust in a 9 inch pie plate chilling in the fridge.
• To make the topping mix flour and brown sugar, cut in butter with a pastry cutter (I believe that is what it is called) or using 2 knives in a criss-cross motion until crumbly. Place in fridge until ready to use.
• Peel, core and slice the apples. Sprinkle apples with lemon juice. Mix flour, sugar, salt and cinnamon and stir into apples. Pour apple mixture into chilled pie crust and top with crumb topping.
• Bake for 40-45 minutes or until apples are done. Keep an eye on it while baking as you may have to cover pie crust edges with foil to prevent them from getting too brown. I also place an empty pizza pan on the rack just below my pie to catch any juice dripping.
• Prep time will vary depending on the way you peel, core & slice the apples, by hand, food processor or machine.