- 4 lbs green apples
- 3/4 cup SAP syrup
- 1 tbsp cinnamon
- 1/2 cup sugar
- 2 tbsp all-purpose flour
All-butter double pie crust
- 2 1/2 cups unbleached flour 2 1/2 cups
- 3/4 cup cold unsalted butter, cut into small chunks
- 1 tsp kosher salt
- 7 tbsp cold water
- 1 large egg
For the filling
Preheat the oven to 350ºF. Lline two half sheet pans with parchment and set aside.
Peel and core the apples. Cut them into quarters, then cut each quarter into three.
Place the apple slices in a big bowl with the SAP syrup and cinnamon, and toss them to evenly coat them in the mixture.
Divide the slices between the two parchment-lined half sheet pans, arranging them in a single layer. Roast the apples for about 45 minutes, rotating the pans every so often.
Let the apples cool then toss them with the flour and the maple sugar.
For the crust
In the bowl of a food processor, combine the flour and salt.
Drop in the cold butter chunks and pulse until the mixture resembles coarse almond meal. Add the cold water and pulse until the mixture forms a dough.
Divide the dough into two, pat into disks and wrap in plastic. Refrigerate for 45 minutes.
Roll out one disk on a floured surface into a 13" disk. Transfer to a pie dish and trim the edges to 1/2".
Pour filling into the pie and smooth it out.
Roll the second disk of dough, then top the pie with the crust. Trim the edge to 1" then fold the excess under. Crimp the edge of the pie. Cut several small slits in the center of the top crust for ventilation.
Whisk the egg in a small bowl and brush it over the entire surface of the pie crust. Freeze the pie for 45 minutes, then bake the pie on a baking sheet on the bottom rack for 30 minutes at 400ºF, then 50 minutes at 350ºF.
Let cool slightly before serving.