This pie is my own original creation. I hacked together three existing recipes and amped up the maple to make something totally new. When I told my husband about how I melded everything, he said, “Oh, so it’s a Voltron pie.” That’s now our nickname for this Maple Apple Pie.
Maple sugar is the key ingredient in every step, but it’s just enough to embody the flavor without it going overkill. I highly recommend buying a big ol’ container of maple sugar–trust me, if you want to follow along with my recipes, you’ll go through it eventually. This is the brand I use:
The most amazing thing about this? The filling sauce. I borrowed and modified it from a pear galette recipe (which I’ll feature this fall) from the cookbook Maple. It’s really more like a paste in texture, grainy and strong with a lovely combo of maple and lemon. You’ll want to lick the bowl.
This pie smells glorious. It’s like autumn, Thanksgiving, Christmas. And the taste… well. My husband adores my Caramel Apple Pie and considers it his all-time favorite.
Or it was, until he had Voltron Pie.
That’s right. This maple-filled pie is the new champion in the Cato household.
Bready or Not: Maple Apple Pie
A Bready or Not original. This Maple Apple Pie is infused with maple sugar through every layer. If you love apple pie and love maple, this pie is your destiny.
- 1 1/2 cup all-purpose flour
- 1 Tablespoon maple sugar
- 1/4 teaspoon salt
- 4 Tablespoons (1/2 cube) unsalted butter, cold
- 2 Tablespoons avocado oil or canola oil
- 3 to 5 Tablespoons ice water
- 4 to 5 Granny Smith apples
- 1 teaspoon vanilla extract or one vanilla pod, scraped
- 1 Tablespoon lemon juice
- 2 Tablespoons flour
- 1/2 cup maple sugar
- Crumb topping:
- 2/3 cup flour
- 1/4 cup white sugar
- 1/4 cup maple sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup (1 stick) butter, cold
Combine crust ingredients. Work in butter until it is just pea-sized, and use only as much water as needed to make the dough cohesive. Wrap well in plastic wrap and refrigerate for a few hours or a few days.
Roll out dough to equal thickness and place in pie dish. Cover with plastic wrap and freeze while preparing the filling, or freeze for several days.
Preheat oven at 375-degrees. Peel and core apples and slice to 1/8s or smaller. Toss them in a light dusting of flour to prevent sticking. Place apples in pie crust on a cookie sheet.
In a small bowl, whisk together the vanilla extract, lemon juice, flour, and maple sugar; it'll form a thick maple paste. Set aside.
In another small bowl, combine the topping ingredients. Use a fork and knife to reduce the butter to pea-sized chunks.
Return to the maple sauce. Give it a good stir, and drizzle thick syrup all over apples. Cover evenly with crumb topping.
Bake for 40-45 minutes, or until the apples are tender when stabbed with a fork.
OM NOM NOM!