Maple Walnut Apple Pie
This Maple Walnut Apple Pie transforms the classic American dessert with rich maple undertones and buttery walnut crunch. The natural sweetness of maple syrup eliminates the need for excessive sugar while enhancing the apple's inherent flavors in ways that traditional recipes simply can't match.
Equipment
- 9-inch Pie Plate
- Baking Sheet
- Pastry Cutter
- Rolling Pin
Ingredients
Pie Crust
- 2½ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup unsalted butter cold, cubed
- ¼ cup ice water up to ½ cup as needed
Filling
- 6-7 apples about 3 pounds, preferably a mix of Honeycrisp and Granny Smith
- ¾ cup pure maple syrup Grade A dark for more robust flavor
- 2 tbsp fresh lemon juice
- 1 tbsp pure vanilla extract
- ¼ cup all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- ¼ tsp salt
Walnut Streusel Topping
- 1 cup walnuts chopped (pecans work as a delicious alternative)
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ½ tsp ground cinnamon
- ¼ cup butter cold, cubed
- 2 tbsp maple syrup
Instructions
- In a large bowl, whisk together the flour, salt, and sugar. Add cold cubed butter and work it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Peel, core, and slice apples into ¼-inch thick slices. In a large bowl, toss apple slices with lemon juice and vanilla extract.
- In a separate bowl, combine flour, cinnamon, nutmeg, allspice, and salt. Sprinkle this dry mixture over the apples and toss until evenly coated.
- Pour maple syrup over the apples and gently mix to combine.
- Combine chopped walnuts, flour, brown sugar, and cinnamon in a medium bowl. Add cold cubed butter and work it into the mixture with your fingertips until crumbly.
- Drizzle maple syrup over the mixture and stir until the streusel forms small clumps.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled pie dough on a floured surface into a 12-inch circle. Transfer to a 9-inch pie plate, gently pressing into the bottom and sides.
- Trim excess dough, leaving a 1-inch overhang, then fold and crimp the edges.
- Pour the apple mixture into the prepared crust, arranging the slices so they're slightly mounded in the center.
- Sprinkle the walnut streusel evenly over the top, making sure to cover all the apples.
- Place the pie on a baking sheet to catch any potential overflow. Bake for 20 minutes, then reduce temperature to 350°F (175°C) and continue baking for 30-35 minutes or until the filling is bubbling and the topping is golden brown.
- Allow pie to cool for at least 2 hours before slicing to allow the filling to set properly.
Notes
For extra flakiness, chill the pie dough up to overnight – the longer rest period allows the gluten to relax completely.
Use a mix of apple varieties for complex flavor – firm Granny Smiths hold their shape while baking, while Honeycrisps add natural sweetness.
To prevent a soggy bottom crust, blind bake the crust for 10 minutes before adding the filling, or brush it with egg white.
Look for these signs of a perfectly baked pie: bubbling filling around the edges, golden brown streusel, and tender (not crunchy) apples when tested with a knife.
Nutrition
Calories: 445kcalCarbohydrates: 57gProtein: 5gFat: 24gSaturated Fat: 12gSodium: 230mgFiber: 4gSugar: 32gCalcium: 4mgIron: 8mg
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