Recipe: Ease into the next season with Maple Roasted Apple Pie

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As the first hints of autumn begin to touch the air, there’s no better way to welcome the season than with a Maple Roasted Apple Pie.

This delightful twist on a classic dessert combines the crisp, sweet-tartness of freshly harvested apples with the rich, earthy notes of pure maple syrup. The result is a pie that’s both comforting and indulgent, perfectly capturing the essence of fall.

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Topped with a luscious Maple Apple Caramel Sauce, this pie is ideal for family gatherings or a cosy night in. Whether you’re a seasoned baker or trying something new, this recipe is sure to become a beloved fall favourite.

Maple Roasted Apple Pie with Maple Apple Caramel Sauce

Filling:

5 lbs crisp-variety apples, like Envy or Fuji, peeled, cored and cubed

3/4 cup (180 mL) maple syrup

1/2 cup (125 mL) brown sugar

1 tsp (5 mL) ground cinnamon

6 tbsp (90 mL) butter, soften

Crust:

4 cups (1000 mL) all-purpose flour

1 tsp (5 mL) fine sea salt

2 tbsp (30 mL) granulated sugar

1/2 cup (125 mL) cold unsalted butter, cubed

1/2 cup (125 mL) cold shortening, cubed

2-4 tbsps (30-60 mL) ice-cold water

Egg wash

1 egg beaten with 1 tbsp (15 mL) cold water

1 1/2 tbsp (22.5 mL) turbinado sugar

Maple Apple Caramel Sauce

Juices from macerated and roasted apples

1/2 cup (125 mL)heavy cream

In a large bowl, combine apples, maple syrup, brown sugar, and cinnamon. Mix until apples are well coated. Let macerate for 1 hour to draw out the juices and enhance flavour.

Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper. Arrange apples in a single layer on the sheet, reserving the macerated juices. Dot apples with butter.

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Roast apples for 30-35 minutes until tender but still firm. Remove from oven and cool completely. While apples cool, prepare the pie crust.

Crust

In a food processor, pulse together flour, salt, and sugar until combined. Add cold cubed butter and shortening. Pulse until the mixture resembles coarse crumbs.

Gradually add ice-cold water, 1 tablespoon at a time, pulsing until dough just comes together. Do not overmix. Turn dough out onto a lightly floured surface. Divide into two equal portions, shape into 1/2-inch thick disks, wrap in plastic wrap, and chill for at least 1 hour.

Once chilled, roll one disk into a 13-inch circle on a floured surface. Fit into a 9-inch pie dish, leaving a 1-inch overhang. Set aside.

Assembly

Preheat oven to 375 degrees Fahrenheit. Using a slotted spoon, transfer cooled apples into the prepared pie crust. Reserve juices for the caramel sauce.

Roll out the second disk of dough and cut into leaf shapes using a cookie cutter. Arrange leaves over the apples, overlapping slightly.

Brush pastry leaves with egg wash and sprinkle with turbinado sugar. Freeze pie for 15-20 minutes.
Place pie on a cookie tray to catch any drips. Bake for 65-75 minutes, until the crust is golden brown and the filling is bubbly. If crust browns too quickly, cover edges with aluminum foil.

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Remove pie from oven and cool completely before slicing.

Maple Apple Caramel Sauce

In a small saucepan, bring reserved apple juices to a boil over medium heat. Reduce heat to low and simmer without stirring until reduced by half, about 15-20 minutes.

Stir in heavy cream and continue to simmer for a few more minutes until the sauce coats the back of a spoon.

Allow to cool slightly. Sauce will thicken as it cools. Warm before serving. Serve slices of pie with the caramel sauce and a scoop of vanilla ice cream. Enjoy!

Makes one 9-inch pie and 1 cup sauce.

Karen Gordon is a food Blogger from North Vancouver who shares her recipe creations online at karentology.com, on Instagram at @karen.t.ology and on Pinterest @karentologyblog.

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