Honey Maple Apple Pie

Honey Maple apple pie

Filling

2 Honey Crisp

2 Granny Smith

2 Gala 

1/2 cup maple syrup, warmed

1/4 cup honey, warmed

3/4 tsp cinnamon

1/4 cup plus 2 tsp corn starch

1/4 tsp salt

1/4 cup maple syrup

Tools
Big bowl
Cookie sheet
2 sheets of Foil for the cookie sheet and as a pie cover
Pastry brush
Apple slicer

Pie crust 

This recipe never fails!

https://www.wineandglue.com/fool-proof-pie-crust/

I made the crust last week and froze it for easier use!

Tips-

The foiled cookie sheet in the preheated oven helps the bottom of the pie crust cook thoroughly.

Refrigerating the filling and the pie once it is filled for at least 15 min ea time before baking is to help the filling congeal a bit and keep the crust cold.

Directions:

Preheat oven to 425°

Place empty cookie sheet covered w/foil in the oven.

Wash,peel and slice apples.I used an apple slicer and sliced the apple slices in half after that.

Mix everything and chill for 15 min

Pour into prepared deep dish pie crust

Top with second pie crust

Crimp and cut slits
Place in fridge again for 15 minutes

Brush with 1/4 cup maple syrup 

Place pie on foil covered cookie sheet

Bake:

425° for 15 min set a timer

400° for 30-35 min set a timer for 15 min.
I put a timer for 15 min to check the crust. If it is browning too much place the second sheet of foil on the pie.It does not have to be tightly on, just big enough to cover the pie crust.

Let cool for 4 hours (yes FOUR hours) on a cooling rack,so the apple pie filling thickens and sets.