Instructions

• To prepare the crust, whisk together the flour and salt in a medium bowl, then cut in the butter until crumbly. In a separate bowl, stir together the milk, maple syrup, vanilla extract, and 1 teaspoon of ice water; sprinkle this liquid over the flour mixture and stir, adding more ice water ¼ teaspoon at a time until a dough forms.
• Form the dough into a 1-inch thick circle between two large sheets of plastic wrap. Refrigerate the dough for at least 30 minutes, or longer if needed, letting it thaw slightly if chilled for over an hour.
• While the dough chills, prepare the filling by tossing sliced apples with cornstarch, cinnamon, allspice, and nutmeg until evenly distributed. Drizzle in maple syrup and water, tossing again to coat the apples thoroughly.
• Preheat the oven to 425°F with a dark metal baking sheet on the middle rack. Lightly coat a regular 9-inch pie plate with cooking spray.
• Roll out the chilled dough between the plastic wrap until it is 1 to 2 inches wider than the pie plate. Carefully invert the dough into the prepared pie plate, remove the plastic, gently press the dough into place, and trim any overhang.
• Transfer the apple filling on top of the pie dough, pressing down firmly to minimize gaps between the apple slices. Cover the entire pie plate with foil, ensuring the center of the foil is not touching the apples.
• Place the foil-covered pie on the baking sheet in the oven and bake at 425°F for 15 minutes. Without opening the oven door, reduce the temperature to 350°F and bake for an additional 40 minutes; then, carefully remove the foil and continue baking at 350°F for another 15 minutes, or until the crust is golden. Allow the pie to cool completely to room temperature before slicing and serving.

Notes