Maple Apple Pie

This Maple Apple Pie Recipe is naturally sweetened with maple syrup and easy to make from scratch! With the best flaky homemade pie crust and a homemade apple pie filling, this pie is a favorite for the holidays or a weekend dessert.

Lifting a slice of maple apple pie out the pan.

I love apple desserts, from Skillet Apple Crisp, Caramel Apple Bars, to Skillet Apple Pie. If you love apples, apple pie with maple syrup is a must-try!

Apple Pie with Maple Syrup

This apple pie is a part of my naturally sweetened dessert recipe collection. Making an apple pie with maple syrup and no sugar from scratch can seem difficult, but it is easy.

I will walk you through the detailed instructions to make your delicious apple pie from scratch.

The filling for this apple pie recipe with maple syrup is cooked in a dutch oven on the stovetop and is well worth the extra minutes it takes to prepare. You’ll never want canned apple pie filling again!

Homemade slice of apple pie with maple syrup

Best Apples for Apple Pie

The best maple apple pie starts with good baking apples. You want to use firm apples that will hold their shape during baking.

I like to use Honeycrisp apples as they are naturally one of the sweeter varieties. Therefore, they don’t require a lot of sugar to balance out the tartness of varieties like Granny Smith apples.

  • Granny Smith: has long been considered the favorite for apple pies because they are extremely firm and tart apples.
  • Honeycrisp: one of the sweeter varieties, they stay relatively firm and have a great combination of flavor and texture for your pies.
  • Golden Delicious: a nice blend of sweet and tart, but does lose a bit of firmness when cooked.
  • Jonagold: has a firm texture and a flavor with hints of sweetness and tartness.

Making Maple Apple Pie Video

Peeled and sliced apples ready for making a pie

Tips for Making Maple Apple Pie

  • If you are short on time or prefer not to make the pie crust from scratch, you can use store-bought pie dough. This recipe requires a double crust, so buy enough pie crust.
  • To prevent your homemade pie edges from over-browning, cover the edges of the pie crust with a piece of aluminum foil or a pie crust shield.
  • 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 crust, or use a cookie cutter and arrange the dough shapes on top of the pie filling.
  • Allow the pie to rest and avoid the temptation to cut into it as soon as it comes out of the oven. When the pie comes out of the oven, it is still cooking. Allowing the pie to rest helps the filling to finish thickening and the flavor to come together.
  • For the flakiest, most tender crust, it’s essential that you keep all of your ingredients cold as you work. Use chilled flour, ice water, and cold lard for the best results. Before rolling out the pie dough, place it into the fridge to chill for 30 minutes.
  • 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.
  • For the most delicious fall treat, serve this homemade maple apple pie with a scoop of vanilla ice cream (homemade is the best)
  • Place a rimmed baking sheet on the oven rack below the pie if you are concerned that it may bubble over in the oven.

Kitchen Essentials You May Need

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You can find my favorite essentials can be located on my Amazon storefront. While I often try to link to the exact products you see in my photos and videos, my pieces are usually vintage and thrifted. However, I try to find and connect replicas as much as possible, made in the USA or by other small shops, as I believe in supporting hardworking American families.

You don’t need fancy equipment to make a pie. Here are my favorite pie-making tools to make the job easier:

  • Dutch Oven: my Le Creuset Enameled Cast Iron Deep Oven is one of my favorite kitchen essentials. You can use a large saucepan to precook the apples if you don’t have a dutch oven.
  • Pie Plate: serve your pie in a gorgeous heirloom quality pie dish.
  • Rolling Pin: crafted in the USA, use this rolling pin to transform dough into a thin disk of pastry.
  • Pastry Blender: an essential kitchen tool, a pastry cutter is used for cutting the lard or shortening into the flour mixture.
  • Mixing Bowls: my favorite mixing bowls are the kind grandma would have used, and these stoneware bowls come in various sizes.
  • Apple Peeler: if you have an apple peeler, it would be the best way to peel, slice, and core in one simple motion. Or, use a vegetable peeler to peel the apples.
  • Pie Shield: use a pie shield to cover edge of pie to help prevent burning the edges.

Maple Syrup Apple Pie Ingredients

There are two parts to making a Maple Apple Pie, the apple pie filling with maple syrup and the flaky pie crust. Here are the simple essential pantry ingredients you will need:

Ingredients to make a Maple Apple Pie

Maple Apple Pie Filling Ingredients

  • Honeycrisp Apples: for this recipe, you will need enough apples to fill the pie plate full. They will need to be peeled and cut into small pieces.
  • Flour: all-purpose flour is used to thicken the filling.
  • Maple Syrup: instead of using brown sugar to sweeten the filling, this recipe uses pure maple syrup to add sweetness and an irresistible flavor!
  • Spices: delicious fall spices of cinnamon and allspice are added to the apple pie filling.
  • Vanilla: complement this delicious pie’s warm flavors with a little bit of vanilla.

Flaky Pie Crust Ingredients

This makes a traditional pie crust for one 9-inch pie plate with a latticed or whole top.

  • Flour: All-purpose flour, preferably chilled in the fridge to help keep the pie dough cold.
  • Salt: I use Celtic salt in all my baking and cooking recipes.
  • Shortening or Lard: avoid using highly processed, hydrogenated lard you’ll find on grocery store shelves. Instead, use high-quality rendered leaf lard.
  • Ice Cold Water: for best pie results, use ice cold water to help keep the fat cold.

How to Make Maple Apple Pie

Here is how to make the best apple pie recipe with maple syrup! Packed with fresh, juicy Honeycrisp apples that are perfectly sweetened with warm spices and maple syrup, then baked in a delicious flaky crust.

The hardest part about this recipe is peeling and slicing the apples. If you want to make the process faster, peel, core, and slice the apples all at once, here’s an apple peeler and corer in one!

Make the Pie Crust

Step 1: Mix flour and salt in a mixing bowl.

Step 2: Using a pastry cutter, cut the shortening or lard into the flour mixture until the mix resembles coarse crumbs or tiny peas.

Step 3: Add cold water, 1 tablespoon at a time, tossing the mixture lightly and stirring with a fork. Continue adding water until the dough is just moist enough to hold together. The dough should not be sticky.

A bowl with lard pie crust dough

Step 4: Divide dough in half and shape it into a smooth ball. Wrap in plastic wrap or wax paper and refrigerate for 30 minutes.

Make the Maple Apple Pie Filling

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 homemade crust.

Step 5: The first step is to peel and slice your apples to about 1/4-inch thick. To fill a deep dish pie plate, you will need about 8 cups of sliced apples (3.5 -4 pounds of apples).

Step 6: In a dutch oven, toss together the apples with all-purpose flour, maple syrup, cinnamon, allspice, and vanilla. Cover and cook the apple mixture over low – medium heat, stirring frequently, until apples are fork tender but still hold their shape, 15-20 minutes.

Remove from the stovetop and let the apple pie filling mixture cool to room temperature for 30 minutes. As the filling cools, roll out the pie crust for the top and bottom of the pie.

Roll Out the Pie Crust

Step 7: Divide the pie dough in half and shape it into two flat balls. On a lightly floured surface, roll the dough lightly with short strokes from the center out in all directions to 1/8″ thickness.

Fold the rolled dough in half and carefully place it into the pie plate with the fold in the center. Unfold and fit it into the pan, gently pressing out any air pockets.

Using a sharp knife, trim the edge even with the pie pan. Using a fork, poke holes in the bottom of the crust. Roll the top crust.

Add Maple Apple Pie Filling

Step 8: Transfer the apple pie filling to the bottom crust of the pie dish.

Add the Top Crust

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.

Step 9: For a whole pie, gently add the top crust to the pie. 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.

Cut vents in the top crust to prick with a fork to allow the steam to escape.

Bake the Pie

Step 10: To prevent the edge of the crust from over-browning, cover the edges of the pie crust with a piece of aluminum foil or a pie crust shield.

Step 11: Heat oven to 450 degrees and bake the pie for 10 minutes; reduce the oven temperature 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.

Cool and Serve

Step 12: Allow the pie to cool to room temperature before serving to allow the filling to thicken. Dollop a little vanilla ice cream on top for the perfect Fall dessert!

Delicious Apple Recipes

Delicious Pie Recipes

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Also, if you decide to make this Maple Apple Pie recipe, please leave a star rating on the recipe card and leave a comment below! Tag @RockyHedgeFarm on Instagram so I can see your creations! I hope that you love this easy recipe as much as I do!

Yield: 8-10

Maple Apple Pie

Homemade slice of apple pie with maple syrup

This Maple Apple Pie Recipe is easy to make, naturally sweetened with maple syrup, and easy to make from scratch! With the best flaky homemade pie crust and a homemade apple pie filling, this apple pie is a favorite for the holidays or a weekend dessert.

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

Ingredients

Flaky Pie Crust

  • 2 cups sifted flour
  • 1 teaspoon salt
  • 3/4 cup shortening or 2/3 cup lard
  • 4 to 5 tablespoons ice cold water

Maple Apple Pie Filling

  • 8-10 cups peeled and diced apples
  • 1/3 cup all purpose flour
  • 2/3 cup maple syrup
  • 1 tablespoon ground cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon vanilla

Instructions

Step 1: Combine flour and salt in a mixing bowl.

Step 2: Using a pastry cutter, cut the shortening or lard into the flour mixture until the mix resembles coarse cornmeal or tiny peas.

Step 3: Add cold water, 1 tablespoon at a time tossing the mixture lightly and stirring with a fork. Add water until the dough is just moist enough to hold together. The dough should not be sticky.

Step 4: Shape the dough into a smooth ball. Wrap in plastic wrap or wax paper and refrigerate for 30 minutes.

Step 5: Peel and slice your apples to about 1/4-inch thick. To fill a deep dish pie plate, you will need about 8 cups of sliced apples (6-8 apples).

Step 6: 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 stovetop and let the apple pie filling mixture cool to room temperature for 30 minutes. As the filling cools, roll out the pie crust for the top and bottom of the pie.

Step 7: Divide the pie dough in half and shape it into two flat balls. On a lightly floured surface, roll the dough lightly with short strokes from the center out in all directions to 1/8″ thickness.

Fold the rolled dough in half and carefully place it into the pie plate with the fold in the center. Unfold and fit it into the pan, gently pressing out any air pockets. Trim the edge even with the pie pan. Roll the top crust.

Step 8: 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.

Step 9: For a whole pie, gently add the top crust to the pie. 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.

Cut vents in the top crust to prick with a fork to allow the steam to escape.

Step 10: To prevent your homemade pie edges from over-browning, cover the edges of the pie crust with a piece of aluminum foil or a silicone pie crust shield.

Step 11: 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.

Notes

  • If you are short on time or prefer not to make the pie crust from scratch, you can use store-bought pie dough. This recipe requires a double crust, so be sure to buy enough pie crust.
  • To prevent your homemade pie edges from over-browning, cover the edges of the pie crust with a piece of aluminum foil or a pie crust shield.
  • 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 crust, or use a cookie cutter and arrange the dough shapes on top of the pie filling.
  • Allow the pie to rest and avoid the temptation to cut into it as soon as it comes out of the oven. When the pie comes out of the oven, it is still cooking. Allowing the pie to rest helps the filling to finish thickening and the flavor to come together.
  • For the flakiest, most tender crust, it’s essential that you keep all of your ingredients cold as you work. Use chilled flour, ice water, and cold lard for the best results. Before rolling out the pie dough, place it into the fridge to chill for 30 minutes.
  • 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.
  • For the most delicious fall treat, serve this homemade maple apple pie with a scoop of vanilla ice cream (homemade is the best)
  • Place a rimmed baking sheet on the oven rack below the pie if you are concerned that it may bubble over in the oven.

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