Ingredients
- 1 double unsweetened pie crust
- 900 g tart apples, sliced
- 180 ml Quebec maple syrup
- 30 ml lemon juice
- 25 g cornstarch
- 5 g cinnamon
- 1 g nutmeg
- 15 g butter
- 1 egg, beaten
Method
- Heat oven to 190°C.
- Toss apples with maple syrup, lemon juice, cornstarch, cinnamon and nutmeg.
- Line a 23 cm pie dish with pastry, fill with apples and dot with butter.
- Cover with top crust, vent, brush with egg and bake 45–50 minutes until bubbling.
- Cool 2 hours before slicing.
Conversion and rationale
Original sweetener (classic version): 200 g white sugar
Conversion used: Replace 200 g sugar with 180 ml maple syrup; reduce or omit other filling liquid by 45 ml; bake at 190°C, about 15°C below a typical 205°C sugar-pie oven.
Why Quebec maple syrup: Maple and apple are a longstanding Quebec pairing, with caramel and wood notes that suit tart apples. Quebec maple syrup adds trace minerals and supports a local seasonal product.
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 →