After watching the Food Network television show “Farmhouse Rules” the other day, I was inspired to bake a pie. So I decided to bake a homemade apple maple pie. I have baked this pie in the past, but this is the first time I have written down the recipe.

(Okay here is hoping that I have the proportions correct to give you for this recipe.)

9 inch vintage deep dish pie plate

Filling:
Four or five large apples peeled, cored, sliced
Cinnamon, ginger, nutmeg, mace to taste
1 1/2 tablespoon of butter in little pieces
1/2 cup maple syrup
1/3 cup of flour
1/4 cup sugar
Couple tablespoons of apple cider

Crust:
1 1/2 cups flour
1/4 teaspoon salt
3 tablespoons honey
2 tablespoon sugar
8 tablespoons butter
6 to 7 tablespoons water

Assemble crust using pastry blender and wrap dough in Saran wrap and refrigerate for at least half an hour.

While crust is chilling, assemble filling.

You will have enough dough for a rolled out bottom layer crust and strips for lattice top. I’m using a slightly smaller than normal but deep pie plate. Use a pastry brush to brush the lattice strips with a little milk and sprinkle with sugar.

Tip: I roll my piecrust out between sheets of Saran wrap or parchment paper.

Tip: after I have rolled my crust to the desired thickness and I have put it in my pie plate, I throw into the freezer for a few minutes to firm up before I fill with pie filling.

Heat oven to 425°. Bake pie on a cookie sheet to catch any spills. Bake 12 to 14 minutes at 425°, reduce oven to 350° and keep an eye on it and bake approximately 50 minutes more, or slightly less depending on your oven.

Serve with vanilla ice cream or thin slices of a good local cheddar cheese.

The vintage pie plate came from the Smithfield Barn.

Enjoy and happy baking!