Maple apple pie

• Vegetarian

• Produce

  • 1 3/4 kg Cortland apples

• Refrigerated

  • 1 Egg, large

• Condiments

  • 234 g Maple syrup

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 312 g All-purpose flour
  • 1 tsp Kosher salt
  • 100 g Maple sugar

• Dairy

  • 173 g Butter, unsalted

• Liquids

  • 105 ml Water

Found on kitchenhealssoul.com

Ingredients

• 1.8 kg (4 lbs) Cortland apples
• 234 grams (3/4 cup) maple syrup
• 100 grams (1/2 cup) maple sugar (more or less depending on how sweet your apples are)
• 2 tbsp all-purpose flour
• 312 grams (2½ cups) all-purpose flour
• 173 grams (3/4 cup) cold unsalted butter, cut into small chunks
• 1 tsp kosher salt
• 105 mL (7 tbsp) cold water
• 1 large egg

Directions

• Preheat the oven to 350ºF. Lline two half sheet pans with parchment and set aside.
• Peel and core the apples. Cut them into quarters, then cut each quarter into three.
• Place the apple slices in a big bowl with the maple syrup and toss them to evenly coat them in syrup.
• Divide the slices between the two parchment-lined half sheet pans, arranging them in a single layer. Roast the apples for about 45 minutes, rotating the pans every so often.
• Let the apples cool then toss them with the flour and the maple sugar.
• In the bowl of a food processor, combine the flour and salt.
• Drop in the cold butter chunks and pulse until the mixture resembles coarse almond meal. Add the cold water and pulse until the mixture forms a dough.
• Divide the dough into two, pat into disks and wrap in plastic. Refrigerate for 45 minutes.
• Roll out one disk on a floured surface into a 13 disk. Transfer to a metal pie dish and trim the edges to ½.
• Pour filling into the pie and smooth it out.
• Roll the second disk of dough and use the Nordic Ware pie crust cutter to stamp out a pattern from the top crust, then top the pie with the crust. Trim the edge to 1 then fold the excess under. Crimp the edge of the pie.
• Whisk the egg in a small bowl and brush it over the entire surface of the pie crust. Freeze the pie for 45 minutes, then bake the pie on a baking sheet on the bottom rack for 30 minutes at 400ºF, then 50 minutes at 350ºF.
• Let cool slightly before serving.