Glazed Maple Apple Pie is the perfect fall dessert. Get a double dose of maple with your apples; in the filling and in the glaze. The pretty maple leaf border is a special finishing touch.
Pie, pie, pie. I can’t get enough pie!
The only thing better than a perfect All American Apple Pie is an all American apple pie made with real maple syrup, and the only thing better than an all American apple pie made with maple syrup is an all American apple pie made with maple syrup and also glazed with maple syrup.
I get lots of apples of many varieties from our farm share, and over the last few weeks I’d accumulated a nice stash in the fridge. Time to post a great apple pie recipe on the blog! I made this Glazed Maple Apple Pie using the random assortment of apples I had in the refrigerator. You can use your favorite pie apple.
At first I was going to just post a straight up recipe for a 2-crust apple pie. But, being unable to control the constant parade of recipe ideas in my head, I couldn’t stop thinking about an apple pie made with maple syrup. And then I couldn’t stop thinking about an apple pie with crackly thin glaze on top. So, here it is, Glazed Maple Apple Pie.
The first test run of this recipe was going really well. I employed my favorite fruit-pie technique of macerating the fruit in the sugar and pre-cooking the juices before filling the pie.
Macerating the fruit is an important step for three reasons; 1. to reduce boil overs, 2. to allow pre-cooking of the starch and, 3. to help the fruit maintain it’s shape while baking.
Because the sugar draws excess water from the fruit the amount of boil over during baking is reduced. Once the juice is drawn out of the fruit you can pre-cook it with the corn starch to ensure that the starch will be fully activated (under cooking the starch could result in a runny pie filling).
When fruits and vegetables are heated (e.g., baked in pie) the cell walls weaken and the water contained in the plant leaks out. The fruit or vegetable looses it’s structure and becomes mushy. When uncooked fruit is tossed with sugar, the sugar is drawn into the fruit and reinforces the cell walls, allowing the fruit to maintain it’s shape while baking. No mushy pie filling! It’s like magic, except that it’s science.
Things were going great and I thought I might get the recipe right on the very first try, with a good video to boot. The pie came out of the oven smelling divine and looking beautiful, and then I ruined it with the glaze.
I used the same maple glaze that I put on my favorite Oatmeal Cookies. Problem was, that glaze was much too thick and it totally covered up the pretty maple leaf border that I’d created and left a thick, clunky layer on top of the pie. It was tasty, but not blog worthy.
So, back to the drawing board. While I was at it, I wanted to tweak the filling just a bit. I always put a little lemon zest and lemon juice in my apple pie filling. The lemon helps accentuate the apple flavor. But I noticed that the lemon flavor was a little too strong in the first pie. So I planned to reduce the amount of juice and zest in the filling for the 2nd round of testing.
While I was making the 2nd pie, I tasted the filling after the apples macerated in the sugar and syrup, but before the lemon was added. I really liked the flavor exactly as it was so I decided to nix the lemon all-together. Without the lemon the maple flavor was more prominent.
Depending on the type of apple you’re using, you may want to add just a smidge of lemon juice to spark the flavor. Taste the apples and judge for yourself. Oh, and don’t skip that little pinch of salt in the filling, it does wake up the flavors without leaving a salty taste.
Don’t you think this pie would look beautiful on your Thanksgiving table?
Watch this video to see how-to make Glazed Maple Apple Pie:
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