|Prep Time||Cook Time||Total Time|
|40m||30m||1h 10m Plus chilling time|
A beautiful rustic, one crust pie, that makes a delicious and simple dessert and sweetened with our 100% natural maple syrup.
- 225g plain flour
- 100g unsalted cold butter, cut into cubes
- Pinch of salt
- 4 – 5 tablespoons of cold water
- 1 egg, separated
- 2 tablespoon maple sugar or demerara sugar
- 5 Granny Smith apples
- 75g Pure Maple Syrup, Dark Robust
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 2 tablespoons corn starch
- Icing sugar for dusting
- Begin with the pastry; in a food processor, add the flour, butter, salt and blitz until you have a mixture that resembles fine breadcrumbs. Add a little water at a time while using the pulse action on the processor, until the dough starts to form. Wrap the dough in clingfilm and place in the fridge for 30 minutes.
- Preheat the oven 200C/180C Fan/Gas Mark 6. Peel and core the apples and cut into thin slices. Place them all in a large bowl and add the spices, maple syrup and corn starch and carefully mix until well coated.
- Cut a large piece of greaseproof paper and dust with flour. Roll out the pastry on the greasepaper to about 3mm thickness.
- Brush the pastry with a beaten egg yolk, to prevent the pastry from becoming soggy. Arrange the the fruit neatly on the pastry, leaving about a 4cm border. Fold over the pastry and brush the crust with whisked egg white. Sprinkle the maple sugar and using the greaseproof paper to lift it, transfer the pie onto a baking tray. Pour any remaining liquid from the bowl onto the fruit and place on the middle shelf of the oven. Bake for 30 minutes, rotating occasionally to get an even colour.
- Remove from the oven and dust with icing sugar. Serve with ice cream, cream or crème fraîche.