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Maple apple pie

maple apple pie with roasted apples | Janice Lawandi @ kitchen heals soul

There doesn’t ever need to be a reason to make pie, but this pie served a specific purpose because I’m a nerd. I wanted to test out Bon Appetit Magazine‘s tip about roasting apple slices prior to making pie so that the filling doesn’t shrink so dramatically as it bakes. Because, as much as I love ALL pie, I hate when I bake a double crust apple pie and when I pull it from the oven, I find that the filling has shrunk down a good inch or two from the puffed top crust. Shrinking pie filling makes me very sad, and pie-making should always be a happy exercise.

Filling the apple pie | Janice Lawandi @ kitchen heals soul

For this pie, I started with 12 cups of sliced apples (that’s 4 pounds of whole apples!). Yes, you read that right: TWELVE cups of apple slices. I roasted the slices for about 45 minutes. They didn’t appear to have shrunk that much, but when I compared the volume of apple after baking, I realized I was left with a lot less, like 4-to-5-ish cups. That seemed just crazy to me but I had “so little”  roasted apple that when I later filled the pie plate with the apples, it filled the crust snuggly without having to make a big mound in the centre. Imagine having to pile 12 cups of apples in a pie for a second. That’d basically be impossible had I not roasted the apples first. Perhaps the only plausible way to get all those raw apple slices into a pie would be to make a pie in a deep dish springform pan, arranging them ever so neatly to avoid any wasted space and gaps. Maybe that would work. Maybe.

Apple pie ready for the oven | Janice Lawandi @ kitchen heals soul

Roasting the apple slices not only allowed me to cram the equivalent of 4 pounds of apples into one pie (woah!), but it also meant that I only had to mix in 2 tablespoons of flour to thicken the filling (instead of at least 5 had I not roasted the apples first). Basically, this technique prevented any extra ingredients getting in the way of the apple flavour in this pie.

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Nordic Ware pie crust cutter | Janice Lawandi @ kitchen heals soul

By the way, I got this pie top cutter from Nordic Ware. It’s basically a giant cookie cutter for a pie top. Because of its intricacy and its size, it’s a little tough to use because you have to be sure to press evenly and hard enough to cut through the dough. To be honest, I didn’t press as evenly as I should have when I used the cutter, so I had to take a small pairing knife to finish some of the cuts. Still, I think the crust pattern turned out beautifully. The top crust cracked a little as the pie cooled and settled but hey, pie is not meant to be perfect. It’s pie. Having a warm homemade apple pie to enjoy basically erases every crack and imperfection in my mind.

sliced maple apple pie | Janice Lawandi @ kitchen heals soul

The verdict: roasting the apple slices before making apple pie is a mind-blowing technique. The pie cuts beautifully, and there is hardly a gap between the top crust and the apple filling. The filling has an intense apple flavour that isn’t masked by a thickener because there’s hardly a need for a thickener here. Fine, it takes an extra hour (when you count the time to cool the apples) to prep the apples, but I think it’s absolutely worth it. I give this apple roasting technique from Bon Appetit Magazine a big thumbs up.

 

5.0 from 1 reviews
Maple apple pie
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1 pie
 
Ingredients
Apple filling
  • 1.8 kg (4 lbs) Cortland apples
  • 234 grams (3/4 cup) maple syrup
  • 100 grams (1/2 cup) maple sugar (more or less depending on how sweet your apples are)
  • 2 tbsp all-purpose flour
All-butter double pie crust
  • 312 grams (2½ cups) all-purpose flour
  • 173 grams (3/4 cup) cold unsalted butter, cut into small chunks
  • 1 tsp kosher salt
  • 105 mL (7 tbsp) cold water
  • 1 large egg
Instructions
For the filling
  1. Preheat the oven to 350ºF. Lline two half sheet pans with parchment and set aside.
  2. Peel and core the apples. Cut them into quarters, then cut each quarter into three.
  3. Place the apple slices in a big bowl with the maple syrup and toss them to evenly coat them in syrup.
  4. Divide the slices between the two parchment-lined half sheet pans, arranging them in a single layer. Roast the apples for about 45 minutes, rotating the pans every so often.
  5. Let the apples cool then toss them with the flour and the maple sugar.
For the crust
  1. In the bowl of a food processor, combine the flour and salt.
  2. Drop in the cold butter chunks and pulse until the mixture resembles coarse almond meal. Add the cold water and pulse until the mixture forms a dough.
  3. Divide the dough into two, pat into disks and wrap in plastic. Refrigerate for 45 minutes.
  4. Roll out one disk on a floured surface into a 13" disk. Transfer to a metal pie dish and trim the edges to ½".
  5. Pour filling into the pie and smooth it out.
  6. Roll the second disk of dough and use the Nordic Ware pie crust cutter to stamp out a pattern from the top crust, then top the pie with the crust. Trim the edge to 1" then fold the excess under. Crimp the edge of the pie.
  7. Whisk the egg in a small bowl and brush it over the entire surface of the pie crust. Freeze the pie for 45 minutes, then bake the pie on a baking sheet on the bottom rack for 30 minutes at 400ºF, then 50 minutes at 350ºF.
  8. Let cool slightly before serving.

Need some more pie inspiration? Try these!

rosé wine-poached pear pie

rosé wine-poached pear pie

Maple syrup pie

Maple syrup pie

Whiskey peach pie

Whiskey peach pie

 

 

 

 

 

 


 

Maple-roasted apple pie

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20 Responses to Maple apple pie

  1. Medeja November 18, 2015 at 11:31 am #

    It looks just stunning!

    • Janice November 21, 2015 at 4:27 pm #

      Thanks! It’s yummy too! I hope you get to try it 🙂

  2. Westerngirl87 November 22, 2015 at 9:15 am #

    Do you freeze the whole pie before cooking it or just the crust? Thanks!

    • Janice November 23, 2015 at 9:59 am #

      The whole pie, which means that you could make it ahead and store it in the freezer until you are ready to bake!

  3. Kat April 2, 2016 at 11:37 am #

    How do you keep the syrup from boiling and burning? just tried this and within the first five minutes, the syrup had pooled at the edge of the cookie sheet and was bubbling and starting to burn. luckily I got it out before it boiled over. But now I’m afraid to try again.

    • Janice April 2, 2016 at 5:10 pm #

      Hi Kat! I’m really sorry that happened to you when you tried to roast the apples! Is it possible your oven was too hot? I honestly didn’t have any burning issues whatsoever. My apples were juicy so immediately the maple syrup combined with the juices of the apples, so rather than burning, it was more “soupy” at the beginning of the baking. Also, I split the mixture between two parchment-lined rimmed baking sheets so that the pans weren’t overcrowded and so that there wasn’t a risk of the syrup boiling over. I hope that helps! Let me know how it goes!

  4. Donna August 17, 2016 at 2:01 am #

    I’m going to try your recipe because i’m very curious how it will turn out for me. I’ve always had the same problem of the gap between the filling and the crust.
    I’m just curious as to why you freeze the pie before baking it?

    • Janice August 19, 2016 at 3:43 pm #

      Hi Donna,

      I froze the pie with the hope that it would better keep it’s shape in the oven, especially the crimped edges. Sometimes I find pies lose their shape during baking when the dough for the crust is too warm to begin with. So I chilled the finished pie just before baking to ensure the crust was cold when it hit the oven. I should probably do a side-by-side test to make sure this is the case, but in the meantime, I wrote the recipe out to reflect exactly what I did. Hope that makes sense.

      Let me know how your pie turns out! Happy baking!

      • tyler August 24, 2016 at 7:27 am #

        par baking the crust will keep pie crust shape perfectly

        • tyler August 24, 2016 at 7:29 am #

          i do this for my tomatoe pies

  5. Eva October 15, 2016 at 4:21 pm #

    Hello,
    Does it mean you bake the cake without the pan? You remove it from the freezer and bake just “naked”?
    Thanks for reply… I’m just trying to bake this one 🙂

    • Janice October 15, 2016 at 7:27 pm #

      Hi Eva,

      Definitely leave the pie in the pan after you freeze it. The chill just helps the crust set so that the butter doesn’t melt out of the dough before it sets. I hope that makes sense. Let me know how it turns out!

      • Eva October 16, 2016 at 7:34 am #

        Hi Janice, thanks!

        The pie is getting in the oven in few minutes…will keep you posted 🙂
        I’m very curious about hox it will turn out 🙂

        Eva

  6. Agnieszka October 16, 2016 at 6:12 am #

    Hi,
    I don’t live in North American and I’m having trouble finding maple sugar, do you have any tips on how to work around that and still getting a lot of maple flavor? Thanks!

    • Janice October 19, 2016 at 10:01 pm #

      That’s a great question. But before I answer, do you get maple syrup? Or is that not even an option? If you have maple syrup, replace the maple sugar with a little extra maple syrup and I think it will work fine in this case because a little extra liquid won’t hurt the recipe much. If you can’t find maple syrup though, it’s really hard to replicate that flavour. I’d probably use light brown sugar, which isn’t quite the same flavour, but it has nice caramel notes that would go really well with the apples. I hope that helps!

  7. Hana December 3, 2016 at 2:35 pm #

    I made this for Thanksgiving and wish I had pictures of the faces of my family as they devoured it! It was truly divine! I did have to make a couple of changes: I over-roasted my apples and they turned out almost dried. Their flavor was so sweet and yummy that I went with it, but I had lost a lot in volume. So I added 2 fresh Granny Smith apples for a little tart moisture relief and tossed in a handful of dried cranberries as well. Thank you for such a unique recipe – it’s a keeper!!

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