Maple Apple Pie
Sweeten up your dessert table with this irresistible Maple Apple Pie, a delightful twist on the classic favorite. Featuring a golden, buttery homemade crust and a luscious filling of tart Granny Smith apples infused with the rich flavors of pure maple syrup, warm cinnamon, and a hint of nutmeg, this pie is the epitome of autumnal indulgence. The maple syrup adds a natural sweetness that pairs perfectly with the apples, while a sprinkle of coarse sugar atop the flaky crust delivers a satisfyingly crisp finish. Ideal for holiday gatherings or cozy evenings, this pie is best served warm with a scoop of creamy vanilla ice cream or a dollop of whipped cream. With its comforting flavors and rustic elegance, this Maple Apple Pie is destined to become a seasonal favorite.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 1 cup Unsalted butter (cold and cubed)
- 6 tablespoons Ice water
- 6 medium Granny Smith apples (peeled, cored, and thinly sliced)
- 0.5 cup Pure maple syrup
- 0.25 cup Light brown sugar (packed)
- 2 tablespoons Cornstarch
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Nutmeg
- 1 tablespoon Lemon juice
- 1 Egg (beaten, for egg wash)
- 2 teaspoons Coarse sugar (for topping)
Instructions
In a large mixing bowl, combine the flour, granulated sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough into two disks, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In a large bowl, toss the sliced apples with maple syrup, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Ensure the apples are evenly coated, and set aside.
On a lightly floured surface, roll out one of the chilled dough disks into a 12-inch circle. Fit it into a 9-inch pie dish, trimming any excess dough from the edges.
Pour the apple filling into the prepared pie crust, spreading it evenly.
Roll out the second dough disk into another 12-inch circle. Place it over the apple filling. Trim, fold, and crimp the edges to seal the pie. Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg and sprinkle with coarse sugar for a golden, glistening finish.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-60 minutes, or until the crust is golden and the filling is bubbling.
Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.
Slice and serve warm or at room temperature. Enjoy with a scoop of vanilla ice cream or a dollop of whipped cream!
Nutrition Facts
Calories |
4096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.1 g | 258% | |
| Saturated Fat | 123.7 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 2508 mg | 109% | |
| Total Carbohydrate | 554.3 g | 202% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 258.6 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 319 mg | 25% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1920 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
