This Maple Apple Pie brings a delightful twist to the classic dessert, combining the natural sweetness of apples with the rich, caramel notes of pure maple syrup.
High in fiber and packed with wholesome ingredients, it’s a satisfying treat with moderate calories.
Quick to assemble and perfect for everyday baking, it makes a comforting addition to any meal or gathering.
Maple Apple Pie Ice Cream
Equipment
- 1 large mixing bowl
- 1 Small Mixing Bowl
- 1 Mandolin slicer or knife
- 1 Pie pan (9-inch)
- Rolling Pin
- Pastry cutter or fork
- Pastry brush
- Oven
Ingredients
For the Crust:
- 4 cups all-purpose flour
- 1 3/4 cups shortening
- 3 tablespoons white sugar
- 1 egg
- 1/2 cup water
For the Filling:
- 6 –8 Granny Smith apples peeled, cored, and thinly sliced
- 1/4 cup white sugar
- 1/4 cup dark brown sugar
- 1/4 cup pure maple syrup
- 2 teaspoons ground cinnamon
- 2 tablespoons all-purpose flour
- 3 tablespoons butter divided
For the Egg Wash:
- 1 egg
- 3 tablespoons milk
Optional Topping:
- Vanilla spiced sprinkles or sugar mixed with a pinch of cinnamon
Instructions
- Prepare the Crust: In a large mixing bowl, combine 4 cups of all-purpose flour and 3 tablespoons of white sugar. Using a pastry cutter or your fingertips, cut 1 3/4 cups of shortening into the flour mixture until it forms coarse crumbs. Stir in 1 egg, then gradually add 1/2 cup of water while mixing until the dough begins to come together. Divide the dough in half, shape each into a disk, wrap in plastic, and refrigerate for at least one hour. Once chilled, roll out each disk into 8-inch circles to line your pie pan and cover the pie. You can also use two premade pastry sheets to save time.
- Prepare the Filling: Preheat your oven to 350°F (175°C). In a large bowl, place 6–8 peeled, cored, and thinly sliced Granny Smith apples. In a separate small bowl, combine 1/4 cup white sugar, 1/4 cup dark brown sugar, 1/4 cup maple syrup, 2 teaspoons ground cinnamon, and 2 tablespoons flour, mixing thoroughly. Pour this mixture over the apple slices and toss until all the apples are evenly coated. Cut 1 1/2 tablespoons of butter into small pieces and fold them gently into the apples.
- Assemble the Pie: Pour the apple mixture into the prepared bottom crust. Dot the top with the remaining butter pieces. Place the second crust or pastry sheet over the apples. Trim any excess dough and press the edges together to seal. Cut small steam vents in the top crust to allow heat and moisture to escape during baking.
- Glaze and Bake: In a small bowl, whisk together 1 egg and 3 tablespoons of milk to create an egg wash. Brush this over the top crust for a golden, glossy finish. Sprinkle with vanilla spiced sprinkles, or alternatively, mix a little cinnamon with sugar and lightly dust over the top. Place the pie in the preheated oven and bake for 45–55 minutes, until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Allow the pie to cool for at least 15–20 minutes before slicing to let the filling set. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy the comforting flavors of maple-sweetened apples encased in a flaky, buttery crust.
Notes
- Use firm, tart apples like Granny Smith for the best balance of sweetness and texture.
- Maple syrup adds natural sweetness and depth—adjust the amount slightly based on your taste.
- Chilling the dough before rolling ensures a flaky crust and easier handling.
- Cutting small steam vents in the top crust prevents overflow during baking.
- For an extra golden finish, brush the crust with egg wash before sprinkling sugar or spiced sprinkles.
- This pie can be made ahead and stored in the fridge for convenience.
- Optional toppings such as vanilla ice cream or whipped cream complement the warm, spiced filling perfectly.
Chef’s Secrets: Insider Tips For Success
Achieving a perfectly flaky crust starts with keeping ingredients cold.
Use chilled shortening and water, and handle the dough minimally to avoid warming it.
For a more flavorful filling, let the apple mixture sit for 10–15 minutes before baking, allowing the sugar, cinnamon, and maple syrup to meld with the fruit.
Adding small pieces of butter to the filling creates pockets of richness and enhances the overall texture.
Finally, don’t rush the cooling process—letting the pie rest slightly ensures neat slices and a luscious, well-set filling.
Serving Suggestions: Delicious Pairing Ideas
Maple Apple Pie is delightful on its own, but pairing it with a scoop of vanilla or caramel ice cream elevates the experience.
For brunch or a cozy afternoon tea, serve alongside spiced coffee, chai, or a warm apple cider.
A light dusting of powdered sugar or a drizzle of extra maple syrup on top adds visual appeal and enhances sweetness.
The pie’s balance of tart apples and sweet syrup also pairs beautifully with a sprinkle of toasted nuts or a dollop of whipped cream for added texture and flavor.
Storage Tips: Keep Pie Fresh Longer
Store baked pie at room temperature for up to 2 days in an airtight container.
For longer storage, cover tightly and refrigerate for up to 5 days; reheat gently in a low oven to restore warmth.
The crust may soften slightly in the fridge, so refreshing it in a 325°F (160°C) oven for 10–15 minutes can restore flakiness.
Maple Apple Pie can also be frozen—wrap the fully cooled pie in plastic wrap and aluminum foil, and freeze for up to 3 months.
Thaw overnight in the fridge before serving, and optionally reheat before enjoying.
Frequently Asked Questions
1. Can I use premade pie crust instead?
Absolutely! Premade pastry sheets work well and save time.
Simply follow the package instructions and use them as a substitute for homemade dough.
2. What’s the best apple variety to use?
Granny Smith apples are ideal for their tart flavor and firm texture.
Honeycrisp or Braeburn can also be used for a sweeter alternative.
3. Can I make this pie vegan?
Yes! Substitute butter with plant-based margarine and use a non-dairy milk (like almond or oat milk) for the egg wash.
A flax egg (1 tbsp flaxseed + 3 tbsp water) works as an egg replacement.
4. How do I prevent a soggy bottom crust?
Sprinkle 1–2 tablespoons of flour or cornstarch over the bottom crust before adding the apples.
This absorbs excess moisture and keeps the crust crisp.
5. Can I prepare this pie in advance?
Definitely. Assemble the pie and refrigerate for up to 24 hours before baking.
