CAROLINE’S THIN CRUST APPLE PIE

455 ml (250 g) flour

145 ml (125 g) softened butter

1 egg

30 ml (2 tbsp) milk or liquid cream

2 large Honeycrisp H77 apples

30 ml (2 tbsp.) H77 maple syrup

Incorporate the softened butter into the flour until you obtain a sandy texture.

Add the egg and milk, then knead until the dough is smooth and soft.

Let stand at room temperature for 30 minutes.

Roll out the dough (fairly thin) on a lightly floured work surface.

Cut the apples into thin, equal slices and arrange them in a rosette on the dough.

Place in the oven at 190 or 200°C (370 or 390°F) and cook for 10 minutes.

Remove the dough from the oven and carefully pour the maple syrup over the apples and brush them with a brush.

Bake again for 30 to 45 minutes until the apples are caramelized and browned.