Mom's Maple-Apple Pie Recipe
Mom's Maple-Apple Pie Recipe photo by Taste of Home

Mom's Maple-Apple Pie Recipe

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Mom's apple pie might be a cliché, but others have tried and failed to rival my mom's recipe. My siblings and I panic when anyone else takes the holiday apple pie assignment, but we make sure Mom is making hers, too. —Rebecca Little, Park Ridge, Illinois
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling
MAKES: 8 servings


  • 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

Nutritional Facts

1 slice equals 438 calories, 17 g fat (8 g saturated fat), 18 mg cholesterol, 295 mg sodium, 70 g carbohydrate, 2 g fiber, 2 g protein.


  1. In a small bowl, combine the first five ingredients. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
  2. 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.
  3. 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.
Originally published as Mom's Maple-Apple Pie in Taste of Home February/March 2013

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Reviewed Jan. 16, 2016

"This was a very tasty pie, but I gave it only 3 stars because the recipe should have stated to use a 'baking apple'....which would not produce a lot of excess liquid when it was baked. I like to use Granny Smith apples whenever I bake a dessert with apples. They're a bit 'drier', therefore they don't release a lot of excess liquid. I also cut down on the sugar to somewhere between 1/2 & 3/4 C. in this recipe, since sugar makes the apples release even more of their natural juices....thereby making the dessert 'soggy, and who needs any more 'sugar calories'?. Nevertheless, we loved the addition of maple syrup . This pie was very delicious, and I'll definitely make it again."

Reviewed Nov. 28, 2015

"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. :)"

Reviewed Nov. 14, 2015

"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."

Reviewed Sep. 22, 2015

"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!"

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