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Easy Rustic Maple Apple Pie

Posted by tspbasil
September 26, 2014
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This Easy Rustic Maple Apple Pie doesn't require perfect baking skills and still yields a delicious dessert!

by

After spending a September weekend in Vermont with cooler temperatures, I came back ready to accept that fall was indeed here and it was time to embrace all things apples and maple.

Not that my arm needed much twisting.

Now, I love to bake – from bread to biscotti – but when it comes to making pie crust, well, let’s just say it’s my baking Achilles’ heel. I’ve never quite gotten it down, so for years I’ve typically resorted to buying premade pie crusts. Trader Joe’s Frozen Pie Crusts are my usual go-to.

But let’s be honest - premade tastes nothing like homemade and gosh darn it, I know my way around the kitchen.

It was time to man up and make an apple pie completely from scratch.

This Easy Rustic Maple Apple Pie doesn't require perfect baking skills and still yields a delicious dessert!

So, I got some inspiration from my biz partner and Teaspoon of Spice co-blogger, Serena, who in a post a few years ago, also admitted she lacked “pie crust confidence.”  I also read this pie crust primer from King Arthur Flour, which was very helpful – not to mention, encouraging like with this quote: 

"Although instructions are neat and tidy, the first (and maybe every) pie crust you make won’t necessarily be. But don’t ever let that discourage you. Just undertake pie making as a new and exciting adventure."

Of course, when I finally put my mind to the mantra “I will conquer pie crust” and did a few versions, I realized I was probably just being lazy all these years. And just like anything in the kitchen, the more times you make it, the better it will get through fine tuning.

Which was already true after just a few test runs of Operation Pie Crust Confidence.

This Easy Rustic Maple Apple Pie doesn't require perfect baking skills and still yields a delicious dessert!

So, here’s my version of homemade pie crust – using a little less butter with some whole wheat pastry flour added in to boot. (And a special ingredient: a few tablespoons of chilled buttermilk.)

Do you make homemade pie crust? Any secrets to share? Or what’s your favorite store-bought pie crust (refrigerated or frozen)?

 

This Rustic Maple Apple Pie doesn't have to look perfect to taste good!
This Easy Rustic Maple Apple Pie doesn't require perfect baking skills and still yields a delicious dessert!

Easy Rustic Maple Apple Pie

Yield

Makes 8 servings

Ingredients

  • For the crust:
  • 1 cup all-purpose flour
  • 2 tablespoons whole wheat pastry flour
  • 1 teaspoon white sugar
  • ¼ teaspoon salt
  • 5 tablespoons unsalted butter, chilled and cut into small pieces
  • 3 tablespoons chilled buttermilk
  • For the filling:
  • 4 medium apples, cored and sliced (peels on)
  • 2 tablespoons lemon juice
  • 1/3 cup maple syrup
  • 2 tablespoons whole wheat pastry flour
  • ¼ teaspoon cinnamon
  • Vanilla sugar or turbinado sugar

Directions

  1. Combine all purpose flour, 2 tablespoons whole wheat pastry flour, sugar and salt in a large bowl. Add butter and using your hands or a pastry cutter, mix together until flour resembles coarse sand and butter is size of small peas. Add buttermilk and quickly mix together with hands until dough barely holds together. Pat into a disc, cover with plastic wrap and refrigerate for at least 1 hour.

  2. Roll out dough on parchment paper (placing piece of plastic wrap on top of dough for rolling, if desired), into a 12-inch circle. Place on baking sheet and chill for 10 minutes in fridge while you prepare filling.

  3. Preheat oven to 400 degrees F.

  4. In another bowl, toss apples with lemon juice, maple syrup, 2 tablespoons whole wheat pastry flour and cinnamon.

  5. Arrange filling in center of pastry circle to within 1½ inches of edges. Fold and pleat edges of dough up and over apples. Sprinkle with vanilla sugar.

  6. Bake 35-40 minutes or until crust is golden and apples are tender. Let cool for 10 minutes before slicing.

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tspbasil

tspbasil
Deanna Segrave-Daly is the author of the SWEET SPLURGES Feature on HealthyAperture -- a monthly column designed for the reader who wants to eat healthfully most of the time but who also enjoys indulging now and then, too. Deanna is a food-loving dietitian who writes, develops recipes and dabbles in food iPhoneography for her blog Teaspoon of Spice. Along with being the {Sweet Splurges} Features Editor at Healthy Aperture, she is also the co-founder of The Recipe ReDux and Blog Brûlée. Her 8-year old daughter and picky eater husband keep her inspired to create appealing, good-for-you family cuisine.
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