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Mom's Maple-Apple Pie

 Mom's Maple-Apple Pie
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
8 ServingsPrep: 30 min. Bake: 40 min. + cooling


  • 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, peeled and thinly sliced (about 2-1/4 pounds)
  • 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

2 of 2

Mom's Maple-Apple Pie (continued)

Directions (continued)

  • wire rack. If desired, serve with warm maple syrup. Yield: 8
  • servings.
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.