Page 150 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

to fit over the large mound of apples). Using a 1-inch round cutter (I
use a small apple cookie cutter for the task), cut a vent hole in the
middle of the dough. Cover the top crust dough with plastic wrap

and refrigerate until needed.

Procedure for the filling
Core the apples and cut them into ½-inch to 1-inch (12- to 24-mm)
cubes. Toss these in a bowl with the maple sugar, flour, and salt
until evenly coated.

Assembly
1
. Preheat the oven to 350°F (175°C). Sprinkle the Crust Dust in an

even layer over the bottom crust. Pile the apples into the bottom
crust, mounding them highest in the middle. Sprinkle the cheddar in
an even layer over the apples. Place the top crust over the apples
and crimp the bottom and top crust edges together.

2
. Brush the top of the crust with the egg wash.

3
. Bake for 45 minutes, or until the top crust is golden brown.