A classic apple pie with a Northern Maine maple twist, this Cinnamon Maple Apple Pie combines tart apples, buttery pastry, and Northern Reach Cinnamon Infused Maple Syrup for a filling that is warm, aromatic, and richly flavored without being overly sweet.
Using cinnamon-infused maple syrup instead of simply adding more ground cinnamon gives the filling a deeper, more integrated maple-spice character. A mixture of tart and sweet apples provides the best balance of flavor and texture.
Prep Time: 30 minutes
Chill/Rest Time: 30 minutes
Bake Time: 55–65 minutes
Total Time: About 2 hours
Servings: 8
Yield: One 9-inch pie
Ingredients
For the Pie
- 1 double-crust pie dough, homemade or store-bought
- 6–7 medium apples, about 2½–3 pounds before peeling
- ½ cup Northern Reach Cinnamon Infused Maple Syrup
- ¼ cup packed light brown sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- 2 tablespoons unsalted butter, cut into small pieces
Good apple choices: Granny Smith, Honeycrisp, Braeburn, Cortland, or Pink Lady. A mixture of two or three varieties works especially well.
For Finishing
- 1 large egg
- 1 tablespoon milk or water
- Coarse sugar, optional
- Additional Cinnamon Infused Maple Syrup, for serving
Instructions
1. Prepare the Apples
Peel and core the apples, then slice them approximately ¼-inch thick.
Place the sliced apples in a large mixing bowl and add the Cinnamon Infused Maple Syrup, brown sugar, flour, lemon juice, vanilla, cinnamon, nutmeg, and salt.
Gently toss until the apples are evenly coated. Allow the mixture to rest for 15–20 minutes. The apples will begin releasing some of their juice, which will combine with the maple syrup and other ingredients to form the base of the filling.
2. Prepare the Bottom Crust
Preheat the oven to 425°F.
Roll one portion of pie dough into a circle approximately 12 inches in diameter. Transfer it to a 9-inch pie plate, gently pressing the dough into the bottom and sides without stretching it.
Leave approximately 1 inch of excess dough extending beyond the edge of the pie plate.
Place the prepared crust in the refrigerator while the apples finish resting.
3. Fill the Pie
Remove the crust from the refrigerator.
Give the apple mixture another thorough toss and transfer it into the crust. Arrange the apples relatively tightly, mounding them slightly higher toward the center.
Pour the remaining maple-apple juices from the bowl evenly over the filling.
Dot the top of the apples with the 2 tablespoons of butter.
4. Add the Top Crust
Roll out the second portion of dough and place it over the apples.
Trim the excess dough, leaving approximately 1 inch around the edge. Fold the top and bottom crusts together underneath themselves and crimp the edge.
Cut several vents in the center of the top crust to allow steam to escape.
Alternatively, cut the dough into strips and make a lattice crust. The lattice is particularly useful for this pie because it allows some of the maple filling to caramelize around the exposed apples.
5. Finish the Crust
Whisk together the egg and 1 tablespoon of milk or water.
Lightly brush the egg wash over the top crust. If desired, sprinkle with a small amount of coarse sugar.
Place the assembled pie in the refrigerator for 15 minutes before baking. This helps the pastry maintain its shape in the oven.
6. Bake
Place the pie on a rimmed baking sheet to catch any bubbling filling.
Bake at 425°F for 20 minutes.
Without opening the oven for an extended period, reduce the temperature to 375°F and continue baking for another 35–45 minutes.
The pie is finished when the crust is deeply golden and the maple-apple filling is visibly bubbling through the vents or lattice.
If the edges of the crust begin browning too quickly, loosely cover them with aluminum foil.
7. Cool
This step is important.
Allow the pie to cool on a wire rack for at least 2 hours before slicing. As the filling cools, the juices thicken and set. Cutting the pie immediately from the oven will result in a much runnier filling.
Serving
Serve slightly warm or at room temperature.
For a classic dessert, top each slice with a scoop of vanilla ice cream and drizzle a small amount of Northern Reach Cinnamon Infused Maple Syrup over the ice cream and pie just before serving.
The cold vanilla ice cream, warm apples, buttery crust, maple sweetness, and Ceylon cinnamon make an especially good combination.
For something a little richer, serve it with fresh whipped cream and toasted pecans.
Baker’s Tip: Don’t Overdo the Cinnamon
It may seem unusual for a cinnamon apple pie to contain only ½ teaspoon of ground cinnamon, but that’s intentional. Cinnamon Infused Maple Syrup is already supplying cinnamon character throughout the filling.
The additional ground cinnamon reinforces the spice without overwhelming the maple or apple flavors. If you want the infused syrup itself to be particularly prominent, you can omit the ground cinnamon entirely.
Storage
Cover and store the pie at room temperature for up to 2 days, or refrigerate for up to 4 days.
Individual slices can be reheated in a 300°F oven for about 10–15 minutes to restore some of the crispness to the crust.
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