Ingredients
- 300 g all-purpose flour
- 170 g cold unsalted butter, cubed
- 60 ml ice water
- 6 tart apples, peeled and sliced
- 120 ml Québec maple syrup
- 35 g all-purpose flour
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- 1 egg, beaten, for brushing
Method
- Rub butter into flour, add ice water, form a dough, divide, wrap, and chill 30 minutes.
- Toss apples with maple syrup, flour, cinnamon, and lemon juice.
- Roll out half the dough, line the pie plate, fill with apples, and cover with the remaining dough; seal and brush with egg.
- Bake at 190 °C for 20 minutes, reduce to 175 °C, and bake 35–40 minutes more until deeply golden.
- Cool at least 45 minutes before slicing.
Conversion and rationale
Original sweetener (classic version): 150 g white sugar in the apple filling
Conversion used: Replace 150 g sugar with 120 ml maple syrup; add 35 g flour to bind the extra liquid and bake 15 °C below the usual 205 °C starting temperature.
Why Quebec maple syrup: Maple adds caramel and woodsy notes that suit tart apples. It highlights a local Québec product while replacing refined sugar with a minimally processed sweetener.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →