Maple Apple Pie


We served four different kinds of apple pies at a class in our store.  Some of the attendees thought this was the best.  It is very good.  Maple and apple make a fine combination.  We served this warm with ice cream and with whipped cream.

This pie is made with maple syrup with Clearjel to thicken it.  This filling is cooked on the stovetop.  With this ratio of ingredients, your filling will be firm enough for clean cuts with a nice presentation.

We used maple syrup from the store; maple flavored not the real thing.  You could use this same technique with other fruit or water based syrups.

4 1/2 to 5 cups 1/4–inch thick sliced apples (4 or 5 medium whole apples)
1/2 cup Original Clearjel
1/2 cup brown sugar
3/4 cup maple syrup
1/2 teaspoon maple flavor
2 tablespoons lemon juice
4 tablespoons melted butter
pie crust mix or recipe to make a double crust
1 tablespoon melted butter
1 tablespoon turbinado sugar

Preheat the oven to 375 degrees.

  1. Combine the brown sugar and Clearjel in a medium saucepan.  Mix well.  Add the brown sugar, maple syrup, melted butter, and lemon juice.  Cook over medium heat, stirring constantly with a whisk, until it thickens and just begins to bubble.  Take it off the heat immediately.  Do not overcook.  The slurry will thicken more when baking.  Stir in the flavor.  Add the apple slices and stir.
  2. Form the pie shell.  Add the filling to the pie shell.  Add the top and crimp the edges or make a lattice top.  Brush the butter over the crust and sprinkle with the turbinado sugar.  Unless you are using a lattice top, cut slits in the crust to allow the steam to escape.
  3. Place a pie shield over the crust edges to avoid over-cooking the edges of the pie crust.  Bake for 45 to 50 minutes or until the crust is lightly browned.
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