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.
Servings: 1 pie
Calories: 431kcal
Ingredients
Apple filling
- 2 kg Cortland apple(s)
- 234 grams pure maple syrup
- 100 grams maple sugar more or less depending on how sweet your apples are (sometimes I even skip this extra sugar!)
- 30 mL bleached all-purpose flour
All-butter double pie crust
- 312 grams bleached all-purpose flour
- 173 grams unsalted butter cold, cut into small chunks
- 5 mL Diamond Crystal fine kosher salt
- 105 mL cold water
Egg wash
- 1 large egg(s) don't add it to the dough! Brush it on the pastry before baking
Instructions
For the filling
- Preheat the oven to 350 °F (175 °C). Lline 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 ½". I like this dark metal pie plate available on Amazon.
- 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
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- You can buy maple sugar in many markets and grocery stores in the New England area and the provinces of Ontario and Quebec. You can also order it online from Amazon.
Nutrition
Calories: 431kcal
