Ingredients
1 cup sugar2 tablespoons all-purpose flour1-1/2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon salt6 medium tart apples (about 2-1/4 pounds), peeled and thinly sliced1 tablespoon lemon juice1 (14.1 ounces) refrigerated pie pastry2 tablespoons butter3 tablespoons maple syrup, dividedWarm maple syrup, optional
Preparation
In a small bowl, combine the first five ingredients. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
Unroll one pastry sheet into a 9-in. pie plate; trim even with rim. Add filling. Dot with butter; drizzle with 2 tablespoons maple syrup. Unroll remaining pastry; place over filling. Trim, seal and flute edge. Cut slits in top. Brush pastry with 1 tablespoon maple syrup.
Bake at 425° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover pie loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, serve with warm maple syrup.
