If you love maple and apple pie, this sweet treat will satisfy all of your cravings and then some. This is a classic dutch apple pie catapulted into the sweetness stratosphere by the addition of granulated maple sugar. We’ll be using a refrigerated pie crust, which adds the flakiness you expect in an apple pie.
As a fair warning, this recipe calls for MAPLE SUGAR. Maple sugar is available in a lot of major retail stores but you probably won’t find it in smaller local stores. The good news is that maple sugar is available online. While preparing this page I checked online and found maple sugar available for shipping from Walmart, Target, and Amazon. Sometimes it’s listed as granulated or powdered maple sugar.
Several companies offer organic maple ugar. I live in New England and see 1000s of maple trees every day. There are at least 20 maple farms within an hour drive of my house. The recent trend toward buying only organic foods is ironic when it comes to maple sugar. Maple sugar is produced from maple trees. None of our maple farms use chemicals or pesticides on their trees. Maples trees grown to be 100s of years old without the use of chemicals. Thanks to nature, their syrups and sugars are naturally organic even if the companies don’t label them as such.
If you’re unable to find maple sugar, you can use either maple syrup or light brown sugar. You can substitute light brown sugar for the maple sugar in equal amounts. If you use maple syrup, you should add additional flour (or cornstarch) to the recipe. The filling for this recipe calls for 1/4 cup of maple sugar and 3 tablespoons of all-purpose flour. If you use maple syrup, add 1/4 cup of the syrup and increase the flour to 5 tablespoons. Same thing with the topping. Instead of 3/4 cup of flour you might want to increase the flour to a full cup.
Easy Maple Apple Crumb Pie Recipe
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 wire cooling rack
- 1 large bowl
- 1 medium bowl
- 1 small bowl
- 1 wire whisk
- 1 vegetable peeler or knife
- 1 apple corer and slicer
- 1 pastry cutter optional
Ingredients List
Filling
- 6 apples large
- 1/4 cup maple sugar
- 1/4 cup light brown sugar
- 3 Tbsp all-purpose flour
- 2 Tbsp lemon juice
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
Crumb Topping
- 3/4 cup all-purpose flour
- 3/4 cup maple sugar
- 1/2 tsp ground cinnamon
- 5 Tbsp butter preferably frozen
Instructions
Preheat Oven
- Preheat oven to 400℉.
- Place a sheet of aluminum foil on the bottom rack, directly under where you'll be placing the pie. This is to catch any juices that seep from the pie while baking.
Prepare The Crust
- Refrigerated pie crusts should sit at room temperature for 15-20 minutes or as directed on the box. This is to allow the dough to soften so it doesn't crack while being unrolled.
- Place the crust in the pie plate and flute or crimp the edge to create a scalloped look.
Prepare The Filling
- Core and peel the apples. Cut some of the slices into smaller pieces to fill any voids when assembling the pie.
- In a small mixing bowl thoroughly mix together the brown sugar, maple sugar, cinnamon and nutmeg.
- In a large mixing bowl, toss the apples in the lemon juice then sprinkle the sugar mixture over the apples.
- Toss the apples until well coated. It's best to use your hands to toss the apples but a spoon will work.
- Pour the apples into the crust. Use the smaller pieces to fill any spaces around the edge or between slices.
Prepare The Topping
- Cut the 5 Tbsp of butter into five pieces then cut each piece into quarters.
- In medium mixing bowl add the cubed butter, flour, maple sugar, and cinnamon.
- Mix well with pastry cutter or a fork until crumbles start to form. Do not use your hands to mix the topping or your body heat will melt the butter.
- Topping is properly mixed when the crumbles resemble chunks of granola.
- Sprinkle or spoon the topping over the apple mixture then press the topping into the apples.
Bake
- Bake at 400℉ for 50 – 55 minutes.
- Pie is done when topping is dark brown and the filling starts to bubble.
Cool Down
- Allow to sit on wire cooling rack for at least 3 hours.
- If you cut the pie before it is completely cool, the slices will be messy and runny.