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Maple-Apple Pie

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.

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( 34 Ratings)

34 Ratings

5 Stars 59%

4 Stars 15%

3 Stars 12%

2 Stars 12%

1 Stars

Member Reviews ( 3 )

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Prep Time 30 min
Total Time 1 hr 55 min
Servings 8

Ingredients

Pastry

2: cups Gold Medal® all-purpose flour

1: teaspoon salt

2/3: cup plus 2 tablespoons shortening

4: to 6 tablespoons cold water

Filling

6: cups thinly sliced peeled tart apples (5 medium)

1/2: cup packed brown sugar

3: tablespoons butter or margarine, melted

6: tablespoons maple-flavored syrup

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Directions

1 In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2 Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3 Heat oven to 425°F. With floured rolling pin, roll 1 round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
4 In medium bowl, mix apples and brown sugar. Place in 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.
5 Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold pastry over filling; 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.
6 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 foil to prevent excessive browning. Bake about 25 minutes or until crust is deep golden brown, removing foil for last 15 minutes of baking. Cool completely.

EXPERT TIPS

Expert Tips

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.

Jump-start your pie baking by using Betty Crocker® pie crust mix. Just add water and stir; the dough is ready in 5 minutes.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 475
Calories from Fat: 225 ),

% Daily Value

Total Fat: 25 g; 25 %
(Saturated Fat 8 g, 8 % ),
Cholesterol: 10 mg; 10 %;
Sodium: 350 mg; 350 %;
Total Carbohydrate: 61 g; 61 %
(Dietary Fiber 2 g 2 % ),
Protein: 3 g; 3 %

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 2%;
Calcium: 2%;
Iron: 10%;

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 11/8/2012 5:26:19 PM REPORT ABUSE honeybee52 said:

Rating:

Loved this recipe! Did however add 2 tblsps flour to filling as it was too juicy. Also threw in a handfull of dried cranberries, very nice.

This reply was: Helpful Inspiring

Posted 1/16/2012 12:04:32 AM REPORT ABUSE giraffegal8 said:

Rating:

I thought this was such a wonderful recipe. I am not a big baker and yet it turned out beautifully. I was impressed with how much the syrup added to it.

This reply was: Helpful Inspiring

Posted 12/10/2011 1:06:01 PM REPORT ABUSE GEORGE248 said:

Rating:

I TRIED THIS RECIPE AND IT WAS A TOTAL FLOP. APPARENTLY THE COOKING TIME IS INCORRECT BECAUSE THE DOUGH ON TOP NOR BOTTOM WAS COOKED AT 25 MINUTES. AFTER ATTEMPTING TO CUT IT, RATHER THAN THROW THE MESS OUT I RE-COOKED IT FOR 30 PLUS MINUTES @ 350 DEGREES AND IT TURNED OUT EDIBLE. THIS RECIPE NEEDS TO BE RE-VISITED AND DETERMINE THE CORRECT TIME/TEMP COMBINATION. MY RATING IS A MINUS 5.

This reply was: Helpful Inspiring