Ingredients
- 1 pre-baked 9-inch pastry shell
- 4 cups sliced Granny Smith apples
- 120 ml Quebec maple syrup
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 2 tbsp melted butter
Method
- Toss sliced apples with lemon juice and cinnamon.
- Arrange apples evenly inside the pre-baked shell.
- Drizzle maple syrup and melted butter over the apples.
- Bake at 175°C for 30-35 minutes until apples are tender.
Conversion and rationale
Original sweetener (classic version): 150 g white sugar
Conversion used: 120 ml maple syrup; reduce baking temp by 15°C to prevent over-browning.
Why Quebec maple syrup: Maple syrup complements the acidity of Granny Smith apples while adding a deep woody aroma.
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 →