Apple Maple Sugar Pie

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A dessert with familiar and comforting flavours that looks worthy of a special holiday dinner!

Preparation time:
Cooking time:
Yield: 6

In a small bowl, sprinkle the gelatin over 60 ml (1/4 cup) of water. Let it bloom for 5 minutes.
In a saucepan, bring the remainder of the ingredients to a boil. Add and melt the bloomed gelatin. Spoon in the bottom of 6 whisky glasses. Refrigerate 6 hours.

In a large skillet, bring to a boil the maple syrup and apples. Cook stirring frequently until the apples are tender and that the liquid as thicken. Refrigerate 2 hours. Drain the apples.

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a cookie sheet with parchment paper.
In a food processor, pulse the flour, brown sugar and salt until combine. Add the butter and rum and pulse briefly until the texture is crumbly. Sprinkle on the cookie sheet. Bake 10 minutes, stir and bake an additional 7 minutes until it is golden brown. Allow tocool completely.

In a bowl, whipped the cream with the syrup until soft peaks form. Add the sour cream and whip an additional 30 seconds.

Spoon the cream on the maple jelly. Add the cooled apples and sprinkle with the crumble.
Note Prepare the cream at the last moment; it is not a very stable cream due to the amount of liquids.