Mom’s Maple-Apple Pie
Total TimePrep: 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 (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.
Nutrition Facts1 slice (calculated without additional maple syrup): 438 calories, 17g fat (8g saturated fat), 18mg cholesterol, 295mg sodium, 70g carbohydrate (42g sugars, 2g fiber), 2g protein.
Nov 29, 2019
This was a great recipe. Couple of small changes: used 1/2 c. brown sugar instead of 1 c. white. Mixed them maple syrup with the apples and put in the crust. I then dotted the apples with butter and put the top crust on. This is the traditional way apple pie is made and I think it allows the flour and juices to mingle and not get soggy. Loved the addition of the maple syrup on the top crust. It was beautiful and a delicious change!
Feb 16, 2017
Try replacing the 2 Tbsp of flour (in the sugar mixture that you toss with the apples) with 1 Tbsp of Corn Starch. This will probably help to thicken it better.
Oct 23, 2016
Very good pie!! After the comments I was prepared for a really soupy pie, there was more liquid than I'd like but I didn't think it was too bad. The syrup on the crust is the equivalent to the "icing on the cake" - takes the pie to the next level!
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.
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. :)
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.
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!