Peel the apples, cut into 8 equal portions, remove the core, and soak the apples in salt water. Slice the apples into 5 mm wedges. Place the sliced apples in a pot and cover with a lid.

Steam-cook the apples from Step 1 over low heat. Occasionally stir with a spatula, and when the apples become translucent, add the raisins and apple juice. Cover again and simmer for another 5 minutes.

Add the katakuriko dissolved in the listed amount of water to the apples from Step 2. Mix by folding in the ingredients and turn off the heat.

Combine the flour and salt in a bowl, and work the oil into the flour with your hands. Add the apple juice and knead, making sure you don't overdo it.

Once the pastry from Step 4 comes together, divide into 2 portions. Place each portion onto a sheet of parchment paper, cover with plastic wrap, and roll out with a rolling pin.

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. Cut the other pastry into strips and place in a lattice on top.

Bake in an oven pre-heated to 200°C for 15-20 minutes, then lower the heat to 180°C and bake for 20 minutes. Brush the surface with maple syrup and the apple pie is done.

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.