Apple Pie with Maple Sugar Crust

Make the pie dough: Combine the flour, 2 Tbsp of the maple sugar, and salt in the bowl of an electric mixer on the lowest setting.

Add the frozen butter gradually and mix for 5 minutes, or until the butter starts to break up.

Add the frozen shortening and mix for 2-3 minutes more.

Drizzle in the ice water, just enough for the dough to start to mass together.

Let the dough rest for 10 minutes, form into 2 discs, and refrigerate for 30 minutes. (May be made 3 days ahead and refrigerated, covered.)

Preheat the oven to 400°F.

Make the filling: In a mixing bowl, combine the apples, sugar, cinnamon, nutmeg, cornstarch, and arrowroot. Add the maple syrup and mix gently.

On a floured surface, roll out 1 circle of dough and place in a 10-inch pie pan.

Add the apple filling.

Roll out the second crust, lay it over the filling, and crimp the edges.

Brush the top crust with the egg wash, sprinkle with half the remaining maple sugar, and cut several vents in the crust.

Bake the pie for 30 minutes.

Reduce the oven temperature to 350°F, sprinkle the remaining sugar over the top crust, and bake for 30 minutes more, or until the apple filling is bubbling.