Page 169 - A Literary Holiday Cookbook

INSTRUCTIONS

1 In a large bowl, stir together flour, walnuts, and salt. Add the butter

and work through with fingers or a fork until the butter is evenly
distributed and in pea-sized pieces.

2 Drizzle in ¼ cup cold water and work through with a fork. Continue
adding water 1 tablespoon at a time until the dough holds together

when pressed with fingers and is damp but not wet. Shape dough

into 2 equal balls and flatten into 4-inch disks. Wrap tightly in plastic
wrap and chill in the refrigerator for 45 to 60 minutes until firm but not

hard.

3 While the dough chills, start the filling. Peel, core, and cut apples

into ¼-inch-thick slices. Place in a large bowl.

4 Whisk together the maple syrup and flour with a fork until well

combined. Add to the bowl along with the cinnamon and salt. Stir

well to combine. Cover with plastic wrap and set aside.

5 Preheat oven to 425°F. When the dough has chilled, unwrap the

first disk and roll it out on a lightly floured surface until it reaches 14
inches across, reflouring surface and rolling pin as needed to

prevent sticking. Transfer to a 9-inch pie pan and trim the edges to

fit.

6 Give the filling a good stir, making sure to scrape the bottom to

incorporate as much of the syrup mix as possible (it acts as a
thickener). Lay apple pieces in layers along the bottom of the pie

*
pan. Drizzle a few large spoonfuls of remaining liquid over the top.
Scatter the cubed butter across the top.

7 Re-flour work surface and pin and roll the second disk of dough

until it reaches 14 inches across. Use cookie cutters and/or cookie
stamps to cut out 41 (2-inch) maple leaves and 1 (1½-inch) apple.