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Maple apple pie

Course Desserts, Pies, Pies & Crisps
Prep Time 1 hour
Cook Time 2 minutes
Total Time 1 hour 2 minutes
Servings 1 pie

Ingredients

Apple filling

  • 4 lbs 1.8kg Cortland apples
  • 3/4 cup 234g maple syrup
  • 1/2 cup 100g maple sugar more or less depending on how sweet your apples are
  • 2 tbs all-purpose flour

All-butter double pie crust

  • 2 21/2 cups 312g all-purpose flour
  • 3/4 cup 173g unsalted butter cold, cut into small chunks
  • 1 tsp kosher salt
  • 7 tbs 105ml cold water
  • 1 large egg (for the egg wash - don't add it to the dough! Brush it on before baking)

Instructions

For the filling

  • Preheat the oven to 350ºF. Line two half-sheet pans with parchment and set aside.
  • Peel and core the apples. Cut them into quarters, then cut each quarter into three.
  • Place the apple slices in a big bowl with the maple syrup and toss them to evenly coat them in syrup.
  • Divide the slices between the two parchment-lined half sheet pans, arranging them in a single layer. Roast the apples for about 45 minutes, rotating the pans every so often.
  • Let the apples cool then toss them with the flour and the maple sugar.

For the crust

  • In the bowl of a food processor, combine the flour and salt.
  • Drop in the cold butter chunks and pulse until the mixture resembles coarse almond meal. Add the cold water and pulse until the mixture forms a dough.
  • Divide the dough into two, pat into disks and wrap in plastic. Refrigerate for 45 minutes.
  • Roll out one disk on a floured surface into a 13" disk. Transfer to a metal pie dish and trim the edges to 1/2".
  • Pour filling into the pie and smooth it out.
  • Roll the second disk of dough and use the Nordic Ware pie crust cutter to stamp out a pattern from the top crust, then top the pie with the crust. Trim the edge to 1" then fold the excess under. Crimp the edge of the pie.
  • Whisk the egg in a small bowl and brush it over the entire surface of the pie crust. Freeze the pie for 45 minutes, then bake the pie on a baking sheet on the bottom rack for 30 minutes at 400ºF, then 50 minutes at 350ºF.
  • Let cool slightly before serving.

Notes

Maple apple pie

Even better than a traditional apple pie, this maple apple pie recipe is made with maple-roasted apples, which are tossed with maple sugar before pouring into the pie crust and baking.
For this pie, I started with 12 cups of sliced apples (that’s 4 pounds of whole apples!). Yes, you read that right: TWELVE cups of apple slices. I roasted the slices for about 45 minutes. They didn’t appear to have shrunk that much, but when I compared the volume of apple after baking, I realized I was left with a lot less, like 4-to-5-ish cups. That seemed just crazy to me but I had “so little”  roasted apple that when I later filled the pie plate with the apples, it filled the crust snuggly without Filling the apple pie with roasted apple sliceshaving to make a big mound in the center. Imagine having to pile 12 cups of apples in a pie for a second. That’d basically be impossible had I not roasted the apples first. Perhaps the only plausible way to get all those raw apple slices into a pie would be to make a pie in a deep dish springform pan, arranging them ever so neatly to avoid any wasted space and gaps. Maybe that would work. Maybe.
Apple pie ready for the oven with decorative pie crust
Nordicware pie crust cutter to make intricate pie crust designs
sliced maple apple pie