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A sweet maple flavored apple dessert that has a pastry topping that is baked until crisp, which
adds a crunchy texture to the dessert.
Directions
Preheat the oven to 350°F. Generously butter the bottom and sides of a 9" x 13" baking
dish.
Mix the pie crust topping before peeling and slicing apples.
PIE CRUST TOPPING:
In
a large bowl, mix the flour and salt together. Using a pastry blender, cut in the chilled shortening
and butter. Work the mixture only until it forms coarse crumbs that resemble tiny split
peas.
Sprinkle the flour and fat mixture with 3 tbsp. of ice water and gently mix together using a
fork. If the dough seems dry, add more ice water, one tablespoon at a time. Only add enough water
to make the dough hold together.
Gather the dough and form a ball but be careful that you do not overwork the dough. Place the
dough in a bowl, cover with plastic, and store in the refrigerator until needed.
APPLE
FILLING:
Peel and slice the apples and then spread them evenly on the bottom of the butter baking dish.
Pour the maple syrup over the apples to cover evenly.
In a bowl, combine the brown sugar, cinnamon, nutmeg, ginger, and salt. Stir to mix well and
then sprinkle this mixture over the apples.
FILLING & TOPPING:
Remove the dough from the refrigerator and flatten it into a 4 to 6 inch disc. Place the
flattened dough between two pieces of wax paper and roll out evenly to 1/4" thickness.
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