If you are making a homemade Shortcrust Pie Crust, follow our directions from our recipe.
If using store-bought shortcrust, bake for 10 to 15 minutes on pre-heated oven at 320º F / 180ºC. Make sure to pinch holes with a fork and add baking peanuts to weight down the crust.
While the pie crust is blind baking, start preparing the apples. Cut apples into 4 pieces. stand the apples on a surface, with the stems facing up, and, using a sharp knife, slice the apple twice in a cross. You should have 4 equal pieces of apples. Remove the cores, stems and seeds carefully.
Slice the apples using a mandoline in very thin petals, about ⅛ inch. You can squeeze some lemon onver the slices to avoid browning.
Start building your pie by sprinkling flour and 1 tablespoon of sugar to the bottom of the crust.
Begin the assembly process from the outer edge, meticulously placing the apple slices in snug concentric circles. Ensure each slice overlaps its neighbor by about half, maintaining a vertical position with the cut edges down and peel edges pointing upward. Take your time to pack the rows tightly, pausing periodically to review and perfect your arrangement.
As you progress towards the center, arrange the apples into position may become more challenging. If you encounter any breakage, thinly slice the reserved piece of apple to facilitate easier bending. Form the last few slices into a circular shape and delicately tuck them into the central area
Evenly sprinkle the remaining 3 tablespoons of sugar and pumpkin pie spice over the apple slices. Ensure the sugar is sprinkled between the apple slices rather than on top.
Scatter the butter pieces on the top and proceed to bake the tart for 40 to 45 minutes, or until the apples get a golden brown hue on the edges and the crust attains a deep golden brown color. Periodically check the tart to prevent the shell from excessively browning at the edges; if needed, cover the edges with foil
Allow the tart to cool on a rack for approximately 10 minutes. Using a pastry brush, brush the maple syrup on top of the tart.
Serve with a spoon of vanilla ice cream per serving.