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+ servings
classic apple pie in a pie dish surrounded by apples.
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5 from 3 votes

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!
Prep Time3 hours
Cook Time1 hour
Total Time4 hours
Course: Dessert, Holidays
Cuisine: American
Servings: 12
Calories: 438kcal
Author: Britney

Equipment

  • 9-inch pie pan
  • Saucepan
  • Rolling Pin
  • Mixing Bowls

Ingredients

Pie Crust

  • 3 cups All Purpose Flour
  • ¼ cup Granulated Sugar
  • 1 ½ tsp Kosher Salt
  • 1 tsp Cinnamon
  • ¼ tsp Nutmeg
  • 1 cup Butter
  • 2 tbsps Vodka
  • ½ cup Ice Cold Water

Apple Pie Filling

  • 3 lbs Apples (I used a mix of granny smith, honeycrisp, and pink lady apples)
  • ¾ cup Brown Sugar
  • 1 tbsp Lemon Juice
  • ½ tsp Kosher Salt 
  • 2 tsp Cinnamon
  • 1 tsp Ground Ginger
  • ½ tsp Nutmeg
  • ¼ tsp Ground Cloves
  • ½ cup Apple Cider
  • 2 tbsps Corn Starch
  • cup Maple Syrup
  • 2 tsp Vanilla Extract
  • 2 tbsp Salted Butter

Instructions

Prepare 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.
  • 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.

Prepare 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

  • 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 piece of pie dough on top to make the top crust. Trim off any excess dough and tuck in the edges of the pie to seal in the apple pie filling. Crimp the edges if you wish. Using a sharp knife, cut four slits into the top of the pie. Freeze the pie for 20 minutes.
  • 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!

Notes

Tip for making the Best Apple Pie Recipe
  • 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!

Nutrition

Calories: 438kcal | Carbohydrates: 66g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 532mg | Potassium: 216mg | Fiber: 4g | Sugar: 36g | Vitamin A: 594IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 2mg