Maple Apple Pie

This classic apple pie recipe is enhanced with a little maple syrup to make a cozy, irresistible pie that tastes heavenly! It has a flaky pie crust and a delicious apple filling that's caramelized and saucy and spiced to perfection!

Make this maple apple pie for thanksgiving and enjoy with a big scoop of vanilla ice cream!

For more fall pies, try this sweet potato pie recipe or this Apple Pie Stuffed Cheesecake!

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Jump to:

• The Best Apples for Apple Pie
• Our Favorite Tools to Make Pie:
• Ingredients
• Tip for making Apple Pie
• How to make Homemade Apple Pie
• Recipe FAQs
• More Delicious Pie Recipes
• Maple Apple Pie

I love a classic apple pie recipe. There's nothing quite like a slice of warm apple pie with a scoop of vanilla ice cream. The sweet saucy apples that are spiced to perfection and surrounded in a super flaky pie crust - ugh it just screams cozy Fall vibes.

For this maple apple pie recipe, I added pure maple syrup for a little bit of maple flavor to compliment the warm spices of the apples and add an extra layer of flavor to an already perfect dish.

The apple pie filling is pre-cooked to cut down on baking time. This also prevents the apple filing from being runny if the apples have too much liquid. I can't stand a soupy soggy crust or a runny pie! The homemade crust (it's a double crust pie recipe) is spiced with cinnamon and nutmeg and ginger to add flavor into every bite!

It's the perfect balance of flaky and buttery. This is an easy recipe, it just requires a few steps (no worries, I provided detailed instructions!). There's a lot of love and patience needed for this recipe but it's SO worth it.

The Best Apples for Apple Pie

I like using a mix of tart apples like granny smith and sweet apples like fuji and honeycrisp. Depending on the flavor profile that you prefer, you can use a nice mix of apples, just be sure to pick kind of apples that will hold up in the oven and won't become mushy. Here are some of my favorite apples for apple:

• Granny Smith apples - this is the classic apple to use for apple pie. They're known for their tart flavor and hold its shape when baking. These tart apples are best when paired with other sweet apples to balance out the tartness, such as honeycrisp or fuji apples.
• Pink lady apples - these pretty rosy colored apples are one of my favorites! They're sweet, slightly tart, and also hold up well under heat. They also hold their flavor in the oven which makes them ideal for apple pie! I picked up a few of these from my local farmers market and enjoyed them in the apple pie as well as a nice midday snack with a little maple sugar - it was heaven.
• Jonagold apples - these apples are right in the middle when it comes to sweet and tart. They're ideal for a dutch apple pie and aren't too juicy so they don't become soupy when baked.
• Honeycrisp apples - this apple is crispy, sweet, and perfect for baking. These apples are always a mandatory for me to include in my apple pies. I pair honeycrisp with pink lady and granny smith apples for a nice mix of tart and sweet flavors.

Our Favorite Tools to Make Pie:

• Stand Mixer - to make the pie dough
• Rolling Pin - for roll out the pie dough
• Apple Peeler and Corer - this is optional but it saves SO much time.
• 9-inch Pie Plate

Ingredients

Homemade Pie Dough

All purpose flour

Sugar - to sweeten the dough and add moisture.

Spices - cinnamon and nutmeg are used to give the dough a little flavor. I like to add spices to both the filling and the pie crust to make every bite an experience!

Vodka - vodka tenderizes the dough and prevents it from becoming tough. If you don't want to use vodka, you can use vinegar instead.

Cold water - you'll want to use ice cold water to keep the dough from becoming warm.

Apple Pie Filling

Apples - I used a mix of granny smith, honeycrisp, and pink lady apples for this recipe. You'll need three pounds of apples so I used around 1 lb of each. This mix of apples provides a lot of flavor while still maintaining its shape and texture without becoming mushy.

Brown Sugar - this adds caramel notes to the apple pie filling.

Lemon juice - to help the apples release their juices and add a hint of citrus flavor.

Spices - you'll need traditional warming spices - cinnamon, ginger, nutmeg, and ground cloves.

Apple cider - for more apple-y flavor.

Maple syrup - for a nice hint of maple flavor but also an added layer of sweetness. Try to use pure maple syrup, it has the best flavor!

Cornstarch - to thicken the filling.

Tip for making Apple Pie

• When making the pie crust, you want to be sure that you keep the crust cold. Also, be sure to use cold water. If your house is over 70 degrees, the butter may melt a bit quicker so it's important to move quickly and don't be afraid to throw the pie dough into the fridge to chill it if you see the butter melting. 20-30 minutes usually does the trick to get the butter to firm back up.
• Do not skip on resting time! It may be tempting to cut right into the pie when it's fresh out of the oven - but trust me, allowing it to cool and set will make a world of a difference. When it's hot, the pie is still technically cooking. Allow it to cool lets the pie set and let's the flavors come together for a delicious pie that's unforgettable!
• If you don't have a stand mixer, you can use a pastry blender instead. Simply add the dry ingredients to a large mixing bowl and use the pastry mixer to cut the butter into the dough and add the liquids thereafter.
• You can use store bought pie dough to save time. Just be sure to buy enough as this recipe requires a double crust.
• If the edges of the pie are browning too quickly, loosely cover the top of the pie with aluminum foil.
• Make this double-crust pie fancy by adding a lattice crust on top!

How to make Homemade Apple Pie

Make the Pie Crust

• Start by making the flaky pie crust. Mix flour, sugar, spices, and salt in a stand mixer fitted with the paddle attachment for about 15 seconds, until everything is combined. Cut butter into chunks and add to the flour mixture. Continue to mix together for about 30 seconds, until the butter is coated in the flour and begin to break into smaller pieces. (Using a stand mixer to make pie crust keeps the chunks of butter larger yielding a perfectly flaky pie crust)
• Add in the vodka and slowly begin to to pour in the ice water. Mix until the dough is just combined and add to a lightly floured surface. Shape the dough into a rectangle and cover with plastic wrap. Let the dough rest in the refrigerator for 1 hour.
• Once rested, roll the dough out onto a well floured work surface. Using a rolling pin, roll into a large rectangle. Then fold one of the dough into the center and then fold the other end on top of it. Then fold it in half to make an envelope. Allow the dough to rest again for 2 hours.

Make the Apple Pie Filling

• While the dough is resting, begin making the apple pie filling. Peel and core three pounds of apples and then cut into slices.
• Place apple slices in a large pot and coat with brown sugar, lemon juice, salt, cinnamon, ground ginger, nutmeg, and ground cloves. Let it sit for 15 minutes.
• Turn the heat to medium heat and cook apple mixture for 10 minutes. Then add the apple cider and bring to a boil. Reduce to medium low and cook apples for 15 minutes, stirring occasionally.
• Mix together corn starch and maple syrup in a small bowl and add to the apples. Continue to cook until mixture thickens, about 5 minutes. Turn off the heat and add vanilla extract and butter and allow the apples to cool.

Assemble the Pie and Bake!

• Assemble the pie - Preheat the oven to 425 degrees F. Divide dough in half and roll both pieces out into a 12 inch circle. Place into the 9-inch pie pan to form the bottom crust. Add apple filling into the pie pan. Place the second pieces of pie dough on top to make the top crust. Trim off any excess dough and tuck in the edges of the pie. Crimp the edges if you wish. Freeze the pie for 20 minutes.

• Using a sharp knife, cut four slits into the top of the pie.
• Mix together an egg and 1 tbsp of water to make the egg wash. Brush the top of the pie and sprinkle coarse sugar on top (optional).
• Bake the pie for 20 minutes then reduce the heat to 350 degrees F and bake for another 35-40 minutes, until golden brown.
• Allow the pie to cool to room temperature and then set in the refrigerator for 1-2 hours. If you'd like to serve warm, heat in the oven at 300 degrees F for about 10-15 minutes. Dollop a little vanilla ice cream on top and it's the perfect Fall dessert!

Recipe FAQs

More Delicious Pie Recipes

• Sage Browned Butter Pumpkin Pie
• Turtle Cream Pie
• Blood Orange Ricotta Pie
• Kale and Mushroom Quiche
• Pumpkin White Chocolate Mousse Pie
• Key Lime Pie