A good apple pie is always a pleasure, but this one is different because it is made with maple syrup and reduced apple juice, which turns into a liquor-like substance.
The result is a melt-in-the-mouth consistency that tastes incredibly delicious!
Prep Time: 30 minutes
Rest Time: 20 minues
Baking Time: 35 minutes at 350°F (180°C)
Difficulty: easy
For: a pie mold of 9-inch (23 cm) of diameter
For the dough
For the filling
Start by preparing the filling: in a large saucepan over medium heat, reduce the apple juice to 1 1/4 cup (310 ml) juice, about 60 minutes. Skim if necessary. Remove from heat. Add maple syrup and let cool.
Then prepare the dough: in the bowl of a food processor, combine the flour, baking powder and salt. Add the butter and water and process again until the dough just begins to form. Add more water if needed. Remove dough from food processor and form into a disk.
On a lightly floured work surface, roll out the dough to a thickness of about 1/8 inch (3 mm). Line a 9-inch (23 cm) diameter pie pan. Trim excess dough to 1/2 inch (1 cm) outside of pan. Fold the edge of the dough over itself to form a double layer. Scallop the edge (using your fingers, form a series of curves to decorate it).
Preheat oven to 350°F (180°).
In a bowl, whisk together flour and cornstarch. Add egg and mix well. Stir in cream and reduced apple juice mixture until mixture is smooth. Pour over the dough.
Bake for 35 minutes or until topping is set and lightly browned.
Let cool on a rack before serving. The pie is best served the same day, although it can be refrigerated for a few days.
Enjoy tempered as is or with vanilla ice cream.
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