Maple Syrup Apple Pie
Submitted by daisies
Single-crust maple pie with cream cheese pastry, thin-sliced Granny Smith apples, and maple-sour cream topping. Nutmeg finish adds warmth.
YIELD
16 servingsPREP
25 minCOOK
30 minREADY
1 hrsPure maple syrup flavors both the tender cream cheese crust and the creamy topping that gets spooned over thin apple slices in this elegant single-crust pie.
The pastry is soft and rich, more like a tart shell than traditional pie dough. After arranging apple slices in a circular pattern and chilling, you blanket them with a mixture of sour cream, maple syrup, and lemon juice that bakes into a custardy layer.
A dusting of nutmeg is the only spice needed when you’re using real maple.
Pro Tips
- Use only pure maple syrup, not pancake syrup; flavor difference is massive
- Slice apples very thin (⅛ inch) for quick, even cooking in short bake time
- Chill arranged apples 30 minutes before adding topping so crust sets
- Soft dough is normal; pat into pan if too sticky to roll
Ingredients
Directions
For the crust, blend together butter, maple syrup, cream cheese, egg, orange rind and vanilla.
Add flour and baking powder. Roll out crust on a floured surface with a floured rolling pin.
This dough is soft.
Roll to ⅓ inch thickness.
Fit or pat the dough into 7-inch pie plate.
Cut apples into ⅛ inch slices and arrange in a circular pattern on dough in pie plate.
Refrigerate ½ hour. Combine sour cream, maple syrup and lemon juice.
Spoon over chilled apples.
Sprinkle nutmeg on top.
Bake at 350℉ (180℃). for 30 minutes.
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