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1
In a mixing bowl, stir together 2 cups all-purpose flour and 1/2 teaspoon salt.
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2
Using a pastry blender, cut in 2/3 cup shortening until pieces are peasize.
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3
Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork.
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4
Push moistened dough to the side of the bowl.
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5
Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened.
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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.
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7
Roll dough from center to edge into a circle about 12 inches in diameter.
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8
Unroll into a 9-inch pie plate being careful not to stretch pastry.
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9
In a large bowl, stir together the 1/3 cup sugar, the cornstarch, and the salt.
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10
Add the apples and gently toss until coated.
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11
In a small bowl, stir together maple syrup, whipping cream, and vanilla.
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12
Pour over apple mixture. Fold until combined.
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13
Transfer to the pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate.
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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.)
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15
Weave strips over filling for lattice crust. Press ends of strips into crust rim. Fold bottom pastry over strips; seal and crimp edge.
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16
Brush pastry with milk and sprinkle with sugar. To prevent overbrowning, cover edge of pie with foil.
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17
If you like, place the pie on a baking sheet to catch drips.
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18
Bake the pie in a 375 degree F oven for 25 minutes.
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19
Remove the foil. Bake the pie for about 30 minutes more or until the top is golden.
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20
Serve warm or cool.
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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.
