Ingredients
1 c. all-purpose flour
3/4 tsp. granulated sugar
1/4 tsp. salt
6 tbsp. vegetable shortening
2 tbsp. cold water
1 large egg yolk
3/4 tsp. apple cider vinegar
3 large eggs
1 c. Vermont maple syrup
2 tbsp. butter
1/4 c. firmly packed dark brown sugar
1/4 c. Vermont maple sugar
2 tbsp. fresh lemon juice
2 tbsp. all-purpose flour
1 tsp. pure vanilla extract
1 tsp. finely grated lemon zest
pinch salt
Ice cream or whipped cream (optional)
Preparation
Step 1Preheat oven to 375 degrees. To make crust: In a large mixing bowl, blend together flour, sugar, and salt with a fork. Cut in shortening with a pastry cutter. In a small bowl, beat together water, egg yolk, and vinegar. Pour liquid over flour mixture and mix quickly with a fork (texture will be sticky). Using your hands, shape dough into a disc and refrigerate at least 1 hour.Step 2Remove from refrigerator; roll dough on a floured surface into a 12-inch circle, about 1/8-inch thick. Place in a 9-inch pie dish and trim to 1 inch over the edge of the pan. Fold under and crimp edge with fingers to make a high fluted border. Chill at least 30 minutes.Step 3To make filling: In a large bowl, whisk together all filling ingredients until smooth. Pour into chilled pie crust and bake about 35 minutes, or until edges are set but center jiggles slightly. Cool to room temperature on a wire rack. Serve with ice cream or whipped cream, if desired.
