- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 6 medium tart apples (about 2-1/4 pounds), peeled and thinly sliced
- 1 tablespoon lemon juice
- 1 (14.1 ounces) refrigerated pie pastry
- 2 tablespoons butter
- 3 tablespoons maple syrup, divided
- Warm maple syrup, optional
- In a small bowl, combine the first five ingredients. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
- Unroll one pastry sheet into a 9-in. pie plate; trim even with rim. Add filling. Dot with butter; drizzle with 2 tablespoons maple syrup. Unroll remaining pastry; place over filling. Trim, seal and flute edge. Cut slits in top. Brush pastry with 1 tablespoon maple syrup.
- Bake at 425° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover pie loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, serve with warm maple syrup. Yield: 8 servings.
Reviews for Mom's Maple-Apple Pie
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"This is a very tasty pie. The flavour is out of this world, and the reason it's a 4 star pie instead of 5 is because it is ridiculously soupy. I even cut back on the apples, and there was still a huge amount of juice in the pie. I think that if someone added a tbsp of flour or so (maybe 2) to the dry ingredients it might help thicken it up some.Until then, bakers be warned. Great pie, just soupy. :)"
"I have attempted this recipe twice with the same result.........a great tasting pie but with a pool of liquid in the pie that has to be poured off and a soggy bottom crust...... I'll try once more with a few less apples.......exactly six cups as I do with other recipes and hope for the desired result."
"I agree w/this except for the nutmeg, I use all cinnamon. AND I make my own crust, no "purchased crust" for my apple pie!"