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Maple-Apple Pie

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  • Prep 30 min
  • Total 1 hr 55 min
  • Servings 8
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Experience a whole new apple pie taste! Just a touch of syrup adds the sweet familiar taste of maple for a flavorful new twist on a classic dessert.
By Betty Crocker Kitchens
Updated Aug 14, 2006
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Ingredients

Pastry

  • 2 cups Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup plus 2 tablespoons shortening
  • 4 to 6 tablespoons cold water

Filling

  • 6 cups thinly sliced peeled tart apples (5 medium)
  • 1/2 cup packed brown sugar
  • 3 tablespoons butter or margarine, melted
  • 6 tablespoons maple-flavored syrup
Make With
Gold Medal Flour

Steps

  • 1
    In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • 2
    Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • 3
    Heat oven to 425°F. With floured rolling pin, roll 1 round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  • 4
    In medium bowl, mix apples and brown sugar. Place in pastry-lined pie plate. Drizzle with butter and 3 tablespoons of the syrup. Trim overhanging edge of pastry 1/2 inch from rim of plate.
  • 5
    Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired.
  • 6
    Bake 15 minutes. Make diagonal cuts about 1 inch apart through top crust. Pour remaining syrup over top. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 25 minutes or until crust is deep golden brown, removing foil for last 15 minutes of baking. Cool completely.

Tips from the Betty Crocker Kitchens

  • tip 1
    Apple varieties great for this pie include Granny Smith, Jonagold and Rome.
  • tip 2
    To prevent your peeled apples from browning too fast, splash them with a little lemon juice.
  • tip 3
    Jump-start your pie baking by using Betty Crocker® pie crust mix. Just add water and stir; the dough is ready in 5 minutes.

Nutrition

475 Calories, 25 g Total Fat, 3 g Protein, 61 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
475
Calories from Fat
225
Total Fat
25 g
Saturated Fat
8 g
Cholesterol
10 mg
Sodium
350 mg
Potassium
180 mg
Total Carbohydrate
61 g
Dietary Fiber
2 g
Protein
3 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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