New Hampshire

Maple Apple Pie

New Hampshire's orchards burst with heirloom apple varieties each fall, while its sugar houses produce some of New England's finest maple syrup. This pie marries both treasures - tender spiced apples sweetened with pure maple syrup in a buttery crust that captures the essence of Granite State autumn.

1 hr 20 min 8 servings Fruit Pie New England Classic

Equipment Needed

  • 🥧 9-inch pie dish
  • 📏 Rolling pin
  • 🔪 Sharp knife or mandoline
  • 🥣 Large mixing bowl
  • 🍃 Pastry brush
  • 🧊 Wire cooling rack

Instructions

  1. 1

    Make the Pie Crust

    Whisk flour, salt, and sugar in a large bowl. Cut in cold butter until mixture has coarse crumbs with pea-sized pieces. Drizzle in ice water, mixing until dough just comes together. Divide in half, flatten into disks, wrap, and refrigerate at least 1 hour or overnight.

  2. 2

    Prepare the Apples

    Peel, core, and slice apples about 1/4-inch thick. Mix a combination of varieties - try Cortland, Macoun, and Northern Spy for authentic New Hampshire flavor. Toss immediately with lemon juice to prevent browning.

  3. 3

    Make the Filling

    In a large bowl, combine apples with maple syrup, sugar, flour, cinnamon, nutmeg, allspice, and salt. Toss gently until apples are evenly coated. Let sit 15 minutes.

  4. 4

    Roll Bottom Crust

    Roll one dough disk to a 12-inch circle. Transfer to 9-inch pie dish, pressing gently into corners. Refrigerate while rolling top crust.

  5. 5

    Prepare Top Crust

    Roll second disk to 12-inch circle. Cut decorative leaf shapes as vents using a small cutter, or simply cut slits for steam. For extra New England charm, cut maple leaf shapes.

  6. 6

    Preheat Oven

    Preheat oven to 425°F (220°C). Place a baking sheet on the lower rack to catch drips.

  7. 7

    Fill and Assemble

    Mound apple filling into bottom crust, packing tightly and doming in center (it will shrink). Dot with cold butter. Place top crust over filling, trim edges, fold under, and crimp decoratively.

  8. 8

    Apply Egg Wash

    Brush top crust and edges with egg wash. Sprinkle generously with coarse sugar. Refrigerate 15 minutes while oven finishes preheating.

  9. 9

    Bake

    Bake at 425°F for 20 minutes. Reduce to 375°F (190°C) and bake 40-50 minutes more until crust is deep golden and filling bubbles. Cover edges with foil if browning too fast. Internal temperature should reach 200°F.

  10. 10

    Cool and Serve

    Cool on wire rack at least 2 hours before slicing. Serve warm or at room temperature with sharp cheddar cheese (a New England tradition!) or vanilla ice cream drizzled with maple syrup.

Tips & Variations

Apple Selection

Mix at least 3 varieties: one tart (Granny Smith), one sweet (Honeycrisp), and one that holds its shape (Northern Spy). New Hampshire favorites include Cortland, Macoun, and Empire.

Maple Syrup Quality

Use Grade A Dark (formerly Grade B) for the most pronounced maple flavor. New Hampshire produces some of the finest maple syrup - seek out local producers at farmers markets.

Preventing Soggy Bottom

Drain excess liquid from macerated apples before filling, or cook the filling briefly on the stovetop to reduce liquid. Starting at high heat also helps set the bottom crust quickly.

Cheddar Cheese Tradition

"Apple pie without cheese is like a kiss without a squeeze" - this New England saying is taken seriously! Serve with a slice of aged Vermont or New Hampshire cheddar.

Maple Glaze

For extra maple impact, brush the hot pie with 2 tablespoons maple syrup as soon as it comes out of the oven for a glossy, maple-kissed finish.

Make Ahead

Assemble the pie and freeze unbaked for up to 3 months. Bake from frozen, adding 20 minutes to the baking time. Perfect for holiday planning!