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1
Peel the apples, cut into 8 equal portions, remove the core, and soak the apples in salt water.
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2
Slice the apples into 5 mm wedges.
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3
Place the sliced apples in a pot and cover with a lid.
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4
Steam-cook the apples from Step 1 over low heat.
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5
Occasionally stir with a spatula, and when the apples become translucent, add the raisins and apple juice.
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6
Cover again and simmer for another 5 minutes.
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7
Add the katakuriko dissolved in the listed amount of water to the apples from Step 2.
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8
Mix by folding in the ingredients and turn off the heat.
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9
Combine the flour and salt in a bowl, and work the oil into the flour with your hands.
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10
Add the apple juice and knead, making sure you don't overdo it.
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11
Once the pastry from Step 4 comes together, divide into 2 portions.
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12
Place each portion onto a sheet of parchment paper, cover with plastic wrap, and roll out with a rolling pin.
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13
Line a pie plate with one of the pastries, pierce holes in the bottom using a fork, and pour in the filling from Step 3.
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14
Cut the other pastry into strips and place in a lattice on top.
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15
Bake in an oven pre-heated to 200C for 15-20 minutes, then lower the heat to 180C and bake for 20 minutes.
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16
Brush the surface with maple syrup and the apple pie is done.
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17
If you find the lattice in Step 6 to be too much trouble, simply lay the pastry on top, make a cross cut in the middle with a knife, and bake.
