Apple Pie with Maple Sugar Crust

Mix dry ingredients

Combine the flour, 2 tablespoons of the maple sugar, and salt into the bowl of an electric mixer and turn the machine to its lowest setting.

Add butter

Add the frozen butter gradually and mix for 5 minutes, or until the butter starts to break up.

Add shortening

Add the frozen shortening and mix for 2 to 3 minutes more.

Add water

Drizzle in the ice water, just enough for the dough to start to mass together.

Rest and chill dough

Let the dough rest for 10 minutes, form into 2 discs, and refrigerate for 30 minutes. May be made 3 days ahead and refrigerated, covered.

Preheat oven

Preheat the oven to 400°F.

Mix filling

In a mixing bowl, combine the apples, sugar, cinnamon, nutmeg, cornstarch, and arrowroot. Add the maple syrup and mix gently.

Roll bottom crust

On a floured surface, roll out 1 circle of dough and place in a 10-inch pie pan.

Add filling

Add the apple filling to the pie pan.

Add top crust

Roll out the second crust, lay it over the filling, and crimp the edges.

Prepare for baking

Brush the top crust with the egg wash, sprinkle with half the remaining maple sugar, and cut several vents in the crust.

Initial bake

Bake the pie for 30 minutes at 400°F.

Reduce temperature and finish

Reduce the oven temperature to 350°F, sprinkle the remaining sugar over the top crust, and bake for 30 minutes more, or until the apple filling is bubbling.