Stir flour, cinnamon and salt in large bowl until blended. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. Gradually add just enough water, 1 tablespoon at a time, stirring with fork just until dough holds together and forms a smooth ball.
Shape dough into a ball and flatten into 1/2-inch thick disk. Wrap in plastic wrap. Chill 30 minutes or up to 2 days.
Roll dough on lightly floured surface, rolling from center outward. For 9-inch pie plate, roll into an 11-inch circle. For 9 1/2-inch deep-dish pie plate, roll into a 12-inch circle. Transfer dough to pie plate.
Line pie dough with parchment paper or foil and fill with pie weights (can use dried beans, uncooked rice, or granulated sugar as a weight as well).
Bake at 425°F for 20 minutes. Remove crust from oven and allow to cool for a couple of minutes. Remove the pie weights/parchment. If dough still looks wet, turn oven down to 350°F and bake an additional 5 minutes.
Preheat oven to 350°F
Whisk together the egg, egg yolks, sugar, vanilla, and cinnamon. Set aside.
Mix the maple syrup with the heavy cream in a heavy bottomed saucepan and heat, stirring frequently, over medium heat until it just comes to a simmer.
Using the cream mixture, temper the egg mixture then pour into the pie crust.
Bake for 30-35 minutes or until the center is set. Remove from oven and cool on a wire rack before chilling in the refrigerator.
Top with whipped cream if desired.
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