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1
To prepare crust, place flour, sugar and salt in a food processor to mix. Add butter and process until the mixture resembles coarse meal.
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2
Lightly mix egg yolk and cream. While the machine is running, pour in the cream mixture slowly. The dough should hold together when pinched. Add a little more cream if necessary.
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3
Divide the dough into 2 pieces, in the ratio of 2/3 and 1/3, and form 2 discs. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
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4
To prepare the apple filling, put apples, butter, sugar, maple syrup and cinnamon in a skillet. Cook over medium heat for about 20 minutes, stirring occasionally, until the apples are very soft and almost fall apart into a puree. Remove from heat and allow to cool to room temperature.
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5
Preheat oven to 350u00b0F. Grease a 9-inch springform pan or pie pan.
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6
Remove the large dough from the fridge. Roll it on a floured surface, until around 3mm thick. Line the prepared pan with the rolled dough. Make sure you leave a tiny overhang of dough.
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7
Roll the small dough until around 3mm thick, and cut into 10 strips, each around 1/2 inch wide.
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8
Pour the apple filling into the prepared pie shell. Lay 4 or 5 strips over the filling, evenly spaced, and then weave with the remaining strips diagonally. Fold back the edge of the shell over the edge of the lattice strips, and crimp to secure.
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9
Mix the egg wash ingredients, and brush the dough with the mixture. Bake about 50 to 55 minutes, until the filling is bubbling and the crust is golden.
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10
Serve with vanilla ice cream.
