Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1/4 cup plus 2 tablespoons maple sugar

  3. 1/2 teaspoon salt

  4. 12 tablespoons (1 1/2 sticks) unsalted butter , cut into pea-size bits and frozen

  5. 2 tablespoons shortening, cut into pea-size bits and frozen

  6. 1/4 cup ice water, mixed with a few drops of lemon juice

  7. For the Filling:

  8. 10 to 12 medium Granny Smith or McIntosh apples , peeled, cored, quartered, and then cut into thirds (10 cups)

  9. 1/4 cup sugar

  10. 2 teaspoons ground cinnamon

  11. 1 teaspoon ground nutmeg

  12. 1/4 cup cornstarch

  13. 2 tablespoons arrowroot

  14. 1/4 cup maple syrup

  15. 1 large egg , lightly beaten with

  16. 2 tablespoons water

Instructions Jump to Ingredients ↑

  1. FOR PIE DOUGH: Combine the flour, 2 tablespoons of the maple sugar, and salt into the bowl of an electric mixer and turn the machine to its lowest setting. Add the frozen butter gradually and mix for 5 minutes, or until the butter starts to break up. Add the frozen shortening and mix for 2 to 3 minutes more. Drizzle in the ice water, just enough for the dough to start to mass together. Let the dough rest for 10 minutes, form into 2 discs, and refrigerate for 30 minutes. May be made 3 days ahead and refrigerated, covered.

  2. Preheat the oven to 400 degrees F.

  3. FOR FILLING: In a mixing bowl, combine the apples, sugar, cinnamon, nutmeg, cornstarch, and arrowroot. Add the maple syrup and mix gently.

  4. On a floured surface, roll out 1 circle of dough and place in a 10-inch pie pan. Add the apple filling. Roll out the second crust, lay it over the filling, and crimp the edges. Brush the top crust with the egg wash, sprinkle with half the remaining maple sugar, and cut several vents in the crust.

  5. Bake the pie for 30 minutes. Reduce the oven temperature to 350 degrees F, sprinkle the remaining sugar over the top crust, and bake for 30 minutes more, or until the apple filling is bubbling. Should be baked and served the same day.


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