Canadian apple pie with maple syrup

Ingredients for 1 servings:

• 175 g wheat flour type 405
• 60 g butter, room temperature
• 4 tbsp water
• 1 pinch of salt
• Fat for the mold
• 1 kg apples, medium-sized, sour
• lemon juice if needed
• 375 ml maple syrup
• 1 tbsp butter
• 60 g water
• 45 g cornstarch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

from Quebec

Knead the base ingredients into a firm dough. Grease a 28 cm springform pan, roll out the dough to the edge, and press up the edges slightly (about 0.5 cm). Chill. Quarter, peel, and core the apples. If desired, add a squeeze of lemon juice to prevent them from browning. Arrange them tightly on the dough. Bring the maple syrup and butter to a boil. Mix the cornstarch with 60 g of water, stir into the maple syrup, and bring to a boil. Spread this pudding evenly over the apples while it’s still hot. Preheat the oven to 180 °C and bake the apple pie for about 35-40 minutes. Then let it cool on a wire rack.