Succulent apple pie recipe

History

Canadian pioneers swear by maple syrup which is recognized as a true source of sugar in Canada and which is added to almost all desserts including pie. It is also incorporated into puddings and even savory recipes and sauces. Let's come back to the pie and know that in Canada, we especially appreciate pecan pie in Louisiana and butter pie. However, other variations are also popular. These are for example Saskatoon berry pie and apple pie.

These Canadian preparations are distinguished from traditional French recipes by the addition of Maple syrup. Concerning the latter, the story goes that it was discovered thanks to the dogs of the Amerindians who jostled to lick the syrupy liquid flowing from a broken tree branch. Today, we no longer just taste it. Certainly, in Canada, we enjoy this syrup at every meal.

Ingredients

For the applesauce:

• 1 kg of chopped apples of your choice (Empire, McIntosh, etc.)
• 150 ml maple syrup

For the pie:

• 2 kg of cooking apples (Prime Gold, Cortland, Honey Crisp, etc.) peeled and cut into quarters.
• 210 g of sugar
• 210 g maple sugar
• A teaspoon of cornstarch
• Two discs of homemade shortcrust pastry

For cooking and garnishing:

• 20 ml of cream 35 %
• Homemade apple jelly
• Fresh cream to taste

Preparation

Start preparing your compote. To do this, cook the maple syrup and apples in a saucepan over medium heat. Cooking takes about 20 minutes. Leave to cool for a few minutes.

In a blender or food processor, puree your apples until smooth and pass your compote through a fine sieve. Keep 125 ml of compote at room temperature to prepare the tart.

For the pie, first place your rack in the bottom of the oven and preheat the oven to 375°F. Cover your baking sheet with parchment paper. In a bowl, mix the starch with the two sugars and the apples. Spread everything on the baking sheet. Bake your apples in the oven for around twenty minutes, checking from time to time. Take out the apples once they caramelize and let cool. Add your apples to your compote and mix everything. Refrigerate and raise temperature to 425°F.

Place the first dough sheet at the bottom of your aluminum tart pan. Use a second plate to cover the top of the dough and place it on a baking sheet. Gently place another baking sheet on top of the dough to create weight. Cook the crust for a quarter of an hour in the oven. Reduce the temperature to 350°F and continue cooking for about forty minutes. Ten minutes before cooking ends, remove the plate and the baking tray. You will normally have a golden and crispy dough. Let cool.

For cooking and filling, start by whisking your egg yolks with the cream. This allows you to obtain a fine gilding. Then distribute the apple filling into your tart base. Brush the edge of your tart. Place the second tart shell on top and pinch the edges with your fingertips. Make a small hole in the hollow of the dough. Also brush the top with egg wash and place your tart in the refrigerator for two hours. Place the rack in the bottom of the oven and preheat the oven to 375°F. Place your tart on a baking sheet and bake for an hour, until the top takes on a nice golden color. Once the tart comes out of the oven, brush the top with your still hot apple jelly and sprinkle with maple sugar. Leave to cool and serve with crème fraîche. Otherwise, you can go to the page “ Maple Treasures » to find other Canadian sides and ingredients.