Maple Apple Pie
Submitted by cebryan
Maple apple pie with a buttered pecan layer between the filling and top crust. Real maple syrup replaces granulated sugar for a rich, caramelized New England-style pie.
YIELD
8 servingsPREP
30 minCOOK
60 minREADY
90 minThis apple pie swaps out granulated sugar entirely for real maple syrup, and the difference is night and day. The filling has a deep, amber sweetness with those distinctive caramel and vanilla notes that only real maple brings. No cinnamon, no nutmeg competing for attention. Just apples and maple.
The three-layer construction sets this apart. First, maple-glazed apple slices go into the crust. Then a buttered pecan mixture gets spread over the top of the fruit, creating a crunchy, nutty barrier between the filling and the top crust. That pecan layer stays surprisingly crisp even after an hour of baking, giving every slice a toasty crunch.
Pre-cooking the apples briefly in the microwave softens them just enough to pack them tighter in the shell. The maple and cornstarch mixture gets thickened separately before tossing with the apples, so the filling sets properly instead of running all over the plate when you cut it.
Chef Tips
- Use Grade A dark or very dark maple syrup for the strongest maple flavor. Light amber is too subtle here.
- Cool the apple filling completely before spooning it into the crust. Hot filling melts the shortening in the pastry and you lose the flaky texture.
- Brushing the top crust with maple syrup in the last 5 minutes of baking creates a glossy, lacquered finish.
- If the crust edges brown too fast, tent with foil after 40 minutes.
Variations
- Add ½ teaspoon of cinnamon to the filling if you want a more traditional spiced pie.
- Swap pecans for walnuts for a slightly more earthy, less sweet nut layer.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
For crust, combine flour, baking powder and salt in large mixing bowl.
Cut in Crisco shortening with pastry blender or 2 knives until mixture is uniform.
Sprinkle water in, 1 tablespoon at a time, until dough forms a ball. Divide dough into 2 equal parts.
On lightly floured surface, roll bottom crust into circle ⅛” thick and ½ inch larger than and inverted 9” pie plate.
Gently, ease crust into greased plate, being careful not to stretch dough.
Trim edge even with plate.
For filling, microwave apple slices on high for 2 minutes.
Stir; repeat procedure twice or until apples begin to soften.
Set aside.
In separate microwaving bowl, combine maple syrup and cornstarch.
Microwave 2 minutes;stir.
Repeat procedure until mixture starts to thicken.
Add the thickened mixture to apples. Toss lightly until apples are well coated;set aside to cool.
Spoon cooled Apple filling into unbaked pastry shell.
For nut filling, combine pecans, syrup and butter in microwaving Microwave on high 1 minute, stir and continue to microwave an additional minute on medium setting. Stir to break up mixture. Spread nut mixture on top of apple filling. On lightly floured surface, roll out top crust the same as bottom. Carefully, lift top crust onto filled pie;trim ½ inch beyond edge of pie plate. Fold top edge under crust. Crimp edges or flute as desired. Slit top crust with knife to allow steam to escape. Bake @ 375℉ (190℃) for 60 minutes or until apples start to bubble. Brush top of pie with maple syrup;continue to bake and additional 5 minutes.
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