maple honey apple pie

If there was ever a time for apple pie, it’s now. November is here and with it the return of infinitely long nights. My to-do list is a mile long and the holidays are closing in far too quickly for my comfort. When everything seems uncertain, I’m all for taking a step back and digging into a slice of pie – butter and apples are a fine antidote to anxieties, and thus far have never let me down.

Maple Honey Apple Pie

Sweetened with maple syrup and honey, the pairing gives dimension to a blend of Honeycrisp and Granny Smith apples. The all-butter graham crust is incredibly flaky and golden, with that familiar buttery brilliance we all crave. This maple honey apple pie is a fresh take on classic apple pie to fall in love with this season.

Maple Honey Apple Pie

Maple Honey Apple Pie

Print

Maple Honey Apple Pie

  • Yield: 1 9-inch pie, 10 servings
Print

Ingredients

Graham Pie Crust

  • 1 cup cold unsalted butter, divided
  • 2 cups flour
  • 1/2 cup graham flour
  • 1 Tbsp sugar
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 tsp salt
  • 1/2 cup low-fat buttermilk
  • 2 Tbsp vodka

Filling

  • 5 cups peeled and diced apples (Honeycrisp & Granny Smith)
  • 1/2 cup maple syrup, warmed
  • 1/4 cup honey, warmed
  • 1/2 tsp cinnamon
  • pinch of nutmeg
  • 1/4 cup plus 2 tsp arrowroot starch
  • 1/4 tsp salt

Assembly

  • 1 Tbsp cold milk
  • 1 Tbsp Turbinado sugar

Instructions

  1. Prepare dough: Grate 8 Tbsp butter into a small bowl; cut remaining 8 Tbsp butter into small cubes and place in a second bowl; chill bowls in freezer for 15 minutes. Whisk together flour, graham flour, sugar, cinnamon, nutmeg, and salt in a medium bowl; place bowl in freezer to chill for 15 minutes. Chill buttermilk and vodka in freezer for 15 minutes.
  2. Sprinkle cubed butter over chilled flour mixture and toss with a spatula to coat. Use a pastry blender to cut in butter until the biggest pieces are the size of peas; fold in grated butter. Drizzle buttermilk over flour mixture; use a spatula to gather dough together until it forms large clumps. If needed, add vodka 1 tablespoon at a time, then gently knead just until dough comes together. Divide dough in half and gather each half into a ball, wrap in plastic and flatten slightly to form a disc. Chill dough in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze 1 to 2 months).
  3. Place one disc of dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is a 12 to 13-inch circle. If dough starts to stick, use a bench scraper to lift dough from board. Transfer dough to a standard 9-inch pie dish; trim overhang to one inch. Chill in the refrigerator for 30 minutes.
  4. Place second disc of dough on floured board and dust dough with flour. Roll out using same procedure, until dough is 1/8-inch thick. Flour a maple leaf cookie cutter (or decorative cutter of your choice) and cut out leaves for the top (re-roll scraps once if needed). Chill leaves in the refrigerator for 30 minutes.
  5. Prepare filling: Combine apples, maple syrup, honey, cinnamon, nutmeg, arrowroot starch, and salt in a large bowl, tossing gently to combine. Spoon filling into chilled bottom crust and top with chilled leaves. Fold up dough overhang and crimp with a fork to seal. Chill assembled pie in the refrigerator for 15 minutes.
  6. Preheat oven to 425°F and place a rimmed baking sheet lined with foil in the center of the oven. Brush pie with milk and sprinkle with turbinado sugar; place pie on preheated baking sheet and bake for 15 minutes. Reduce heat to 375°F and continue baking another 55 minutes, until filling is bubbling and crust is golden brown. If pie is browning too quickly, cover with foil for remaining baking time. Cool pie on a wire rack for at least 4 hours (filling thickens as it cools). Once pie is cut, store leftovers in the refrigerator.

Notes

If your apples are tart, add up to 1/4 cup sugar to the filling (to taste).

Arrowroot starch is a natural thickener and creates a smooth, shiny sauce. Available online or in the natural foods section.

Nutrition

  • Calories: 395
  • Carbohydrates: 54
Pin1K
Share38
Email

you may also like:

26 comments

  7. I’m a huge fan of apple pie—and I love all your delicious twists and turns on the classic! The maple, the graham crust, your leaf shaped toppers—they all make this one of a kind pie extra special!

    Reply

  11. Phenomenal, Laura! I should have guessed that you would one day soon turn classic pie crust pastry into something magnificent with the additions of graham flour and spices. It is so YOU! Also, I love the twists on classic apple pie filling by sweetening with pure maple syrup and honey. Your pie looks simply divine, my friend. 🙂 Thank you for sharing! xo

    Reply

  21. I saw the picture of the unbaked crust and leaf cutter on Instagram and GUSHED to my mom about how beautiful and perfect it was and made her look look at my amazing college friend’s blog 🙂

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

*
*

  • Dreaming of brownies + fudge frosting 🙌🏻✨
    100
  • Kicking off the day with a giant stack of ultra chewy chocolate chunk cookies ✨
    79
  • Chasing away the Monday blues with all the blackberry pie bars ✨
    83
  • Best kind of summer baking: the cherry almond galette! 🍒✨ (pro tip: leftovers make a fine breakfast)
    122
  • Nothing says summer like a freezer stashed with brown butter chocolate caramel ice cream sandwiches! ✨
    97
  • Here's to the summer sandwich cookie! Berry cream sandwich cookies ✨
    84

sweet, sweet

Instagram

Desserts for You

Your Weekly Dessert Fix Is
Just One Click Away



© 2018 TUTTI DOLCI | PHOTO & RECIPE POLICY