Maple Apple Pie

Maple Apple Pie

This naturally sweetened dessert with maple syrup uses precooked apples to help them keep their shape, prevents a soggy crust, and avoids the gap between the top of the apple filling and the crust.

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes


  • Top and bottom crust
  • 1 egg (for egg wash)

Maple Apple Pie Filling

  • 8-10 cups peeled and diced apples (about 4 pounds)
  • 1/3 cup all purpose flour
  • 2/3 cup Maple Valley Cooperative maple syrup
  • 1 tablespoon ground cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon vanilla


Peel and slice your apples to about 1/4-inch thick and cut into small pieces. To fill a deep dish pie plate, you will need about 8 cups of sliced apples (6-8 apples).

In a dutch oven or large saucepan, toss together the apples with all-purpose flour, maple syrup, cinnamon, allspice, and vanilla. Cover and cook over low heat, stirring frequently, until apples are fork tender but still hold their shape, 15-20 minutes.

Remove from the stove top and let the apple pie filling mixture cool to room temperature for 30 minutes.

Carefully place a crust into the pie plate and fit it into the pan, gently pressing out any air pockets. Trim the edge even with the pie pan.

Transfer the apple pie filling to the bottom crust of the pie dish.

There are multiple options for arranging and designing the top crust for the pie. You can place it on the pie whole, make a lattice pie crust, or use a cookie cutter and arrange the dough shapes on top of the pie filling. Whatever you decide, make sure to leave vents in the top crust.

Trim the dough to 1/2″ beyond the edge of the pie. Fold the top edge under the bottom crust and press gently with your fingers to seal. Crimp the edge as desired.

Mix the egg with 1 teaspoon of water and whisk until blended. Use a pastry brush to cover the crust. This will give your pie a nice golden look when baked.

To prevent your pie edges from over-browning, cover the edges of the pie crust with a piece of aluminum foil or a silicone pie crust shield.

Bake the pie in a preheated oven at 450 degrees for 10 minutes; reduce the heat to 350 degrees and bake another 20-30 minutes. Remove the pie shield and bake another 15 minutes until the crust is golden brown and the filling is bubbly.


Allow the pie to rest and do not cut into it as soon as it comes out of the oven. Allow the pie to rest to help the filling to finish thickening and the flavor to come together.
The secret to a great apple pie filling is to precook the apples. Precooking the apples helps them hold their shape in the oven, prevents a soggy crust, and eliminates the gap between the top of the apple filling and the crust.

Serve this homemade maple apple pie with a scoop of vanilla ice cream and top with a bit of maple syrup.

Place a rimmed baking sheet on the oven rack below the pie if you are concerned that it may bubble over in the oven.