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.
Why you’ll love this Maple Apple Pie
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 topped with a crackly thin maple glaze.
- Pie Dough – Use the linked recipe in this post or use your favorite flaky pie dough. Store bought is fine if that’s your preference.
- Apples – A firm apple that doesn’t fall apart when baked works best. Granny Smith is a good option that is widely available. Depending on the type of apple you’re using, you may want to add just a smidge of lemon juice to the filling to spark the flavor.
- Corn Starch – This recipe uses just enough starch to thicken the juices without making it pasty. You want the fruit to be juicy under the flaky crust but you also need the slice to hold together on the plate.
- Maple Syrup – Yes, use real maple syrup since nothing else tastes the same.
- Salt – Don’t skip that little pinch of salt in the filling, it does wake up the flavors without leaving a salty taste.
How to make Maple Glazed Apple Pie
- Whip the whites to full peak. Whisk in the yolks and vanilla.
- Sift the over the batter and gently fold it in.
- Fold just until all the flour is incorporated. Do not overmix.
- Pipe the cookies onto the prepared baking sheet into 4″ long x 2″ wide “fingers”.
- Lightly sprinkle the tops of the cookies with powdered sugar.
- Bake until light brown and spongy about 10-12 minutes. Cool completely.
- Cook the custard over medium/low heat, stirring constantly, until it is thick enough to coat the back of a spoon.
- Pour the custard into a clean bowl, cover with plastic wrap and refrigerate until cold.
- Sandwich the ladyfingers with the preserves.
- Cut a ladyfinger sandwich in half, lengthwise.
- Stand the ladyfingers on end, with the cut side to the outside of a glass trifle bowl. Continue cutting and arranging the ladyfingers until the entire perimeter of the bowl is lined with a “striped” pattern.
- Use half of the remaining uncut cookies to the line bottom of the bowl. You can break them up to fit pieces into any gaps between the cookies.
- Sprinkle a ½ cup of the sherry over the cookies on the bottom and sides of the bowl. Pour half of the custard into the bowl. Arrange the remaining cookies over the custard and sprinkle with the remaining sherry.
- Pour the other half the custard into the bowl.
- Top the trifle with whipped cream and refrigerate at least 6 hours (preferably overnight) before serving.
- Combine the apples, maple syrup and sugar in a large bowl and set it aside for 2-3 hours.
- Drain the apples, reserving the juice
- Combine 1/4 cup of the juice with cornstarch.
- Bring the rest of the juice to a boil. Whisk the cornstarch slurry into the juice.
- Cook until the juice thickens and becomes translucent.
- Toss the thickened juice with the apples.
- Line a deep dish pie plate with your favorite flakey pie dough.
- Pour the apples into the pie shell.
- Roll the top crust. You can use a maple leaf cutter to cut a vent hole for a nice finish. Otherwise, just cut an “X” in the top of the pie to make a vent hole.
- Trim the excess dough from the pie.
- If you have a leaf cutter, cut leaves from the dough scraps to decorate the border.
- Brush the crust with egg white and attached the leaves the to edge. Otherwise, use a fork or your fingers to crimp the pie crust. Bake the pie until the juices in the center are bubbling.
- While the pie bakes combine the maple syrup and powdered sugar to make the glaze.
- Drizzle the glaze over the warm pie.
- Brush the glaze over the pie, leaving the leaf border clear. Allow extra glaze to go into the vent hole.
- Let the pie cool for at least 3 hours before slicing.
Pastry Chef tips for making great Apple Pie with Science!
Macerating the fruit is an important step for three reasons;
- To reduce boil overs.
- To allow pre-cooking of the starch and,
- To help the fruit maintain its 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 its 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.
More apple recipes like this
- Apple Dumplings
- Apple Pot Pie
- Apple Fritter Donuts
- French Apple Tart
- Apple Frangipane Tart
- Apple Cobbler
- Dutch Apple Tart
- Apple Walnut Linzer Tart
More Pie Recipes
- Cranberry Crumb Pie
- Perfect Blueberry Pie
- Lemon Meringue Pie
- Vanilla Pear Pie
- Pumpkin Mousse Pie
- Chocolate Mousse Pie
- Pina Colada Pie
Watch the recipe video to see how-to make Glazed Maple Apple Pie.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Glazed Maple Apple Pie
- 1 Recipe Perfect Pie Crust
- 3 pounds apples (peeled, cored, sliced to ¼" )
- 4 oz granulated sugar (½ cup)
- 2 oz real maple syrup (¼ cup)
- ⅛ teaspoon salt
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1 egg white
- 2 oz confectioner’s sugar (½ cup)
- 2 oz maple syrup (¼ cup)
- Combine 3 pounds apples (sliced) with 4 oz granulated sugar, 2 oz real maple syrup and ⅛ teaspoon salt. Set aside to macerate for at least 2 hours and as long as 3 hours.
- Roll ½ the pie dough and fit into a 9 deep-dish pie plate. Roll the other ½ of the dough to a 12" circle. Sprinkle the circle with flour, fold in half then fold again. Wrap the folded dough in plastic and set into the dough lined pie plate. Set the pie plate into the refrigerator while you make the filling.
- Preheat the oven to 350 °F.
- Drain the apples, save the juice. Combine ¼ cup of the juice with 2 tablespoons cornstarch. Heat the remaining juice on medium high until it begins to boil. Reduce the heat to low and whisk in the corn starch slurry. Return to a boil, whisking constantly, until the juices are thickened and become translucent. Immediately toss the juices and1 teaspoon ground cinnamon with the apple slices.
- Remove the pie plate from the refrigerator. Pour the apples into the pie plate. Unfold the dough round for the top crust. Use a small maple leaf cutter to cut a steam hole in the middle of the crust (save the cut leaf). Brush the edges of the bottom crust with egg white. Lay the top crust over the filling with the vent hole centered on the pie. Pinch the two crusts together to seal. Trim the excess dough so it's flush with the edge of the pie plate.
- Gather the dough scraps and re-roll. Use the maple leaf cutter to cut as many leaves as you can. Brush the entire top crust of the pie with egg white. Arrange the cut leaves around the edge of the pie to form a pretty border, using the egg white to stick them together then brush the tops of the leaves with egg white.
- Place the pie a sheet tray and bake until golden brown and the fruit in the middle of the pie is tender, about 1 hour.
- Combine 2 oz confectioner’s sugar and 2 oz maple syrup in a small bowl and whisk until smooth. It should be the texture of thick cream or crepe batter
- Remove the pie from the oven and allow to cool about 10 minutes. Drizzle the glaze over the top crust of the pie (not the border). Use a pastry brush to distribute the glaze evenly over the pie right up to, but not on, the decorative border. Any excess glaze can drip into the steam vent.
- Allow to cool completely before serving, at least 3-4 hours. The glaze will set as the pie cools
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