To make the crust, mix the flour and salt in a large bowl.
Pour the flour mixture into a food processor and add the cold butter. Process the mixture until you have a crumbly, course meal.
Add 1 tablespoon of maple syrup plus 4 tablespoons of cold water and process. The texture may still be crumbly. Keep adding water one tablespoon at a time until the dough comes together into a ball. Don’t add so much water that the texture becomes sticky.
Carefully remove the dough from the food processor and divide into two balls. Flatten the balls into discs and cover each disc with wax paper. Refrigerate for 30 minutes.
Preheat the oven to 350 degrees.
Remove the dough and roll it out on a floured work surface. Each piece of dough should be large enough to place in a 9-inch pie pan.
Carefully transfer the dough to the pie pans and decorate the edging as desired.
To make the filling, whisk together the filling ingredients until they’re well combined. Pour half the filling mixture into each crust.
Bake the pies for 60 to 70 minutes, or until the filling is set. Start checking them a little before 60 minutes and you’ll see that the middle is still a bit jiggly. Keep checking until the middle no longer jiggles when you gently shake the pan. (Note: It may take up to 90 minutes depending on your oven.)
Cool before cutting. Serve warm or refrigerate.
The crust is adapted from the recipe on Bob’s Red Mill Whole Wheat Pastry Flour package.