Maple Apple Pie

A traditional all-butter pie crust is piled with sweet, cinnamon-spiced maple-roasted apples. A handful of dried cranberries adds a pop of extra flavor, and the lattice crust adds visual appeal.

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Y'all, before this weekend I hadn't made a pie since the Fourth of July, and that is simply inexcusable.

After all, everyone loves pie! It's not just a seasonal thing! And here I am, telling allll these guys on dating apps that pie is my favorite thing to make (it is) because it's so beautiful and seasonal (too true) and a labor of love (SO MUCH LOVE), yet running around and making it 2, maybe 3, times a year. Ugh. I really hate me sometimes.

However, I think I have officially redeemed myself by making this beauty and bringing it to everyone I know and love - my friend Steff and her roommates, my own roommates, my friend Amanda, and my hairdresser/friend Terri who is THE BOMB DOT COM and brought my blonde back up to peak form on Saturday. Thanks boo! <3

A problem with most classic apple pies is that, when you add fresh apples to the pie crust, they release a lot of liquid during baking. This leads to shrinkage and additional gluten forming in the crust (gluten forms when flour meets water), which makes the crust less flaky. The solution? Roast your apples ahead of time! This allows you to pack tons more apples (and therefore flavor and nutrition) into the pie, and make sure the crust is in peak form. Um, how have I not been using this life hack before now? Seriously, y'all - game changing.

MAKE THIS PIE STAT or else I will yell at you. Next up? Crack pie... and whatever requests y'all have! Have a great day, loves!

Maple Apple Pie

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To make this pie, you will need:
- 1 batch of my favorite all-butter pie crust
- 4 pounds apples, sliced (I used a mix of gala and granny smith - it ended up being about 10 apples)
- 1/2 cup maple syrup
- 1/2 cup light brown sugar
- 2 t cinnamon
- 1/4 t allspice
- 1/2 t nutmeg
- 1/2 cup sweetened dried cranberries
- 1 egg

Grated butter for dayzzz

Grated butter for dayzzz

First up, as with every pie I make, we'll begin with the crust! Y'all, I know I use this pie crust recipe time and time (and time) again, but that's because it's DAMN GOOD. So flaky. So wonderful. Make a batch, split it up into two balls, wrap each in plastic wrap and let them chill out in the fridge while you get to work on the roasted apples.

Preheat your oven to 350F and dice your apples. I left the skin on mine and chopped them into thin slices, then chopped those in half. If you have a secret apple-slicing methodology that was passed down through your family, or would never DREAM of putting an apple in a dessert when the skin is still on, you do you! Anything works.

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Once your apples are sliced, spread them onto two baking sheets lined in parchment paper and drizzle them with maple syrup and cinnamon. Toss to coat (use your hands! get messy!), then pop them into the oven for 20 minutes. Remove, stir, and return to the oven for 10-15 minutes, until soft. Transfer to a bowl, stir in brown sugar and cranberries, and set aside.

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Get out your chilled pie dough and roll both into circles approximately 12" in diameter. Place one of them into the bottom of your pie tin, pressing the dough into the edges of the pan using the side of your thumb to avoid fingerprints.

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Pile your apple-cranberry mixture into the pie crust, then cut strips from the other circle and use them to create a lattice design on top of the pie (technique shown here). Alternatively, you could lay the whole crust over the top and cut slits so heat can escape the pie, as shown here. Regardless, do what you gotta do and then crimp the edges to secure the pie dough.

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Bake your pie at 400F for 20 minutes, then turn the oven down to 375F and bake another 25-30 minutes. Since the apples are pre-roasted, we're not as concerned with the filling - more so with making sure the crust  is nice and golden brown. Once the pie has cooked, remove it from the oven, let cool for 3 or more hours, then serve!

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Ugh, ain't she a beaut? And delicious, as well! Serve with some whipped cream and/or vanilla ice cream for an all-American dish fit for any occasion.

XOXO,
Jesse