Glazed Maple Apple Pie Recipe
A double dose of maple — in the macerated filling and the glaze — finished with a maple leaf pastry border. The upgraded, glazed alternative to classic apple pie.
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servings
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Ingredients
- 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
Maple Glaze
- 2 oz confectioner's sugar (½ cup)
- 2 oz maple syrup (¼ cup)
Instructions
- 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 8 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. If you have a baking steel or stone place that in the oven to preheat.
- 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 and 1 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 on the bottom rack of the oven (directly onto the baking steel/stone if using). Bake until the crust is golden brown, the juices in the center of the pie are bubbling 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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Notes
I only recommend real maple syrup for the glaze. Grade B syrup has the strongest maple flavor.
Storage
The pie will keep at room temperature for 2-3 days. Individual slices can be frozen. Rewarm in the oven before serving. The glaze may melt in the freezer. Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!