Homemade shortcrust pastry
(You can also use 2 store bought 9-inch pie crusts for shallower pies.)
Maple sugar mixture
Instructions for shortcrust pastry
In a food processor, mix together the butter, flour, salt and sugar. Add the yolk and water blend and process until the dough forms a ball. Place the dough on a piece of plastic wrap and flatten until about 1 inch (2.5 cm) thick. Let stand in the refrigerator for at least one hour.
Roll out the dough into a 16-inch (41 cm) diameter circle and approximately ¼ inch (0.5 cm) thick. Place in a baking mold, previously lined with parchment paper and placed on a baking sheet or place directly in an 8-inch springform pan. Cover the circle with the pastry dough while making sure the bottom and sides are well covered.
Instructions for maple sugar mixture
Mix the maple sugar and flour in a bowl, using a whisk. Add the evaporated milk, sweetened condensed milk and egg. Whisk until smooth and slightly liquid.
Pour the maple sugar mixture into the pie crust and cut the excess off to 1 inch (2.5 cm) from the edge. Place in the oven* (see baking times below). Once the pie is cold, cut off the excess crust and remove from the mold.
Instructions for caramelized apples
Over medium high heat, melt butter in a non-stick skillet, add the apples and cook until softened. Add the maple syrup and cream and let simmer until thickened. Add the zest of lemon and let cool before pouring over the pie. Sprinkle with maple flakes before serving.
For one large pie
Bake 25 minutes at 425°F (220°C) on the top rack.
Reduce the temperature to 350°F (180°C) and continue baking for 35 minutes on the bottom rack.
For two small pies
Bake 10 minutes at 425°F (220°C) on the top rack.
Reduce the temperature to 180°C (350°F) and continue cooking for 10 minutes on the bottom rack.
Once baked, let pies cool completely to room temperature.
Source: Les recettes de Marjorie Maltais
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