Maple Apple Pie Ice Cream
A classic apple pie gets a sweet upgrade with pure maple syrup and warming cinnamon. This high-fiber, satisfying dessert is easy to assemble with a flaky homemade crust or premade pastry. Perfect for family gatherings, casual desserts, or cozy evenings, it offers a comforting, naturally sweet treat everyone will love.
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.