Maple Walnut Apple Pie

A unique twist on the classic apple pie, featuring maple syrup and walnuts for an exquisite autumn dessert. Perfect for family gatherings and holiday feasts with an enriched flavor profile.

Prep time: 30 minutes
Cook time: 1 hour
Serves: 8

Ingredients

2 lbs Granny Smith apples, peeled, cored, and sliced

1/2 cup granulated sugar

1/4 cup maple syrup

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

1 tbsp lemon juice

1/2 cup chopped walnuts

1 tbsp all-purpose flour

2 tbsp unsalted butter

1 double pie crust (store-bought or homemade)

1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C).

2. In a large bowl, combine the sliced apples, granulated sugar, maple syrup, cinnamon, nutmeg, salt, and lemon juice. Toss until the apples are well-coated.

3. Stir in the chopped walnuts and flour to the apple mixture.

4. Roll out one pie crust and fit into a 9-inch pie dish. Fill with the apple mixture and dot with butter.

5. Roll out the second pie crust and place over the filling. Trim and seal the edges, and cut slits in the top to vent.

6. Brush the top crust with beaten egg for a glossy finish.

7. Bake in the preheated oven for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.

8. Allow to cool for at least 2 hours before serving.

Storage

Store the pie at room temperature, covered with foil or plastic wrap, for up to 2 days. For longer storage, refrigerate for up to 4 days.

Reheating

To reheat, place a slice in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.