Maple Sugar Pie

Dough:
2 Cups All-Purpose Flour
3/4 teas. Salt
6 Tbsp. Butter or Margarine, chilled, cut into 1/4" pieces (butter is preferred)
1/4 Cup Vegetable Shortening, chilled
7-8 Tbsp. Ice Water
1 Egg, lightly beaten

Filling:
4 Eggs
1/2 Cup + 2 Tbsp. Butter, melted and cooled slightly
1 1/3 Cups Pure Maple Syrup
1 1/3 Cups Packed Light Brown Sugar
3/4 Cup Heavy Cream
1/3 Cup All-Purpose Flour
1 1/2 teas. Watkins Vanilla Extract
1/4 teas. Salt
Whipped cream (can flavor with Watkins Maple Extract if desired)

For crust, in bowl mix flour with salt. With pastry blender or two knives cut in butter and shortening until mixture resembles coarse crumbs. Stir in ice water, 1 tablespoon at a time, until dough starts to form. Shape dough into disk; wrap and refrigerate 30 minutes. On a floured surface, roll out dough to fit 10" deep dish pie plate. Transfer dough to pan; trim and flute edges. Price bottom of dough with fork. Refrigerate 30 minutes. Preheat oven to 400 F. Line dough with 2 layers of foil extending over edges. Fill with dried beans, bake 15 minutes. Remove beans, brush bottom of crust with some of the egg; bake 7-10 minutes until crust is golden. Cool on rack.

For Filling:
Reduce oven temperature to 350 F. Beat eggs until frothy; stir in butter, maple syrup, brown sugar, cream, flour, vanilla dand salt. Pour mixture into crust; tent crust edges with foil. Bake 55-65 minutes or until filling is browned, puffed and almost set. Filling will jiggle slightly when pie is lightly shaken. Cool on rack. Garnish pie with fresh whipped cream (stir in a couple of drops of Watkins Maple Extract to flavor the whipped cream if desired)

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