Experience a whole new apple pie taste! Just a touch of syrup adds the sweet familiar taste of maple for a flavorful new twist on a classic dessert.
cups thinly sliced peeled tart apples, (5 medium)
cup packed brown sugar
tablespoons butter or margarine, melted
tablespoons maple-flavored syrup
Heat oven to 425°F. Make Double Crust Pastry.
Mix apples and brown sugar. Turn into pastry-lined pie plate. Drizzle with butter and 3 tablespoons of the syrup. Trim overhanging edge of pastry 1/2 inch from rim of plate. Cover with top pastry that has slits cut in it; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired.
Bake 15 minutes. Make diagonal cuts about 1 inch apart through top crust. Pour remaining syrup over top. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake about 25 minutes or until crust is deep golden brown. Cool.
Jump-start your pie baking by using Betty Crocker® pie crust mix. Just add water and stir; the dough is ready in 5 minutes.
Apple varieties great for this pie include Granny Smith, Jonagold and Rome.
To prevent your peeled apples from browning too fast, splash them with a little lemon juice.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 25 g
- Saturated Fat
- 8 g
- 10 mg
- 350 mg
- Total Carbohydrate
- 61 g
- Dietary Fiber
- 2 g
- 3 g
% Daily Value*:
- Vitamin A
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.