Apple and Sugar Fudge Pie

Preparation

• Apples

  • With the rack in the lowest position, preheat the oven to 400°F (200°C).
  • On a non-stick or parchment paper-lined baking sheet, combine the apples and brown sugar. Bake for 15 minutes or until the apples are tender. Let cool for 15 minutes.

• Sugar Fudge Filling

  • Meanwhile, in a pot off the heat, whisk together the brown sugar, cornstarch and flour. Add the egg and cream. Whisk until smooth.
  • Bring to a boil, stirring constantly. Remove from the heat and let cool for 15 minutes in the pot.

• Crust

  • Meanwhile, in a small bowl, combine the milk and vinegar.
  • In a food processor, combine the flour, baking powder and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the milk mixture. Pulse just until the dough starts coming together. Remove the dough from the food processor and form into two discs with your hands.
  • On a floured work surface, roll out one disc of dough until about 1/8 inch (3 mm) thick. Line a 9-inch (23 cm) glass pie plate with the dough. Roll out the second disc of dough to form a 10-inch (25 cm) square. Cut the square into 3 strips each 2 inches (5 cm) wide and 4 strips each 1 inch (2.5 cm) wide.
  • Spread the sugar fudge mixture out in the bottom crust. Add the apples. Brush the edge of the crust with the beaten egg. Arrange the 3 wider strips of dough vertically over the pie, without pressing down. Lay the 4 thinner strips horizontally, weaving the strips together to form a lattice. Press the strips down all around the edge. Remove any excess dough. Brush the pie with the beaten egg.
  • Bake for 50 minutes or until the crust is nicely browned.
  • Meanwhile, in a small bowl, combine the sugar and cinnamon.
  • As soon as the pie is out the oven, brush with the maple syrup. Sprinkle with the sugar-cinnamon mixture. Bake for another 2 minutes. Let cool for 4 hours before serving to allow the sugar fudge to set. Serve with vanilla ice cream, if desired.