Carol Artlett's
Maple apple pie
- Bake type: Pies
- Made in: Wayne
- Skill level: Medium
- Time taken: Over 4 hours
About this Bake
Some attention to detail is required, especially with the lattice work on top. Overall, the filling holds its texture well and doesn't become mushy when the pie is baked. Baking the apples the day before intensifies the apple flavour and the maple syrup is a natural complement to this flavour.
Top tip
Four pounds of apples go into this pie filling. The day before making the pie, slice the apples thinly, coat in maple syrup and bake at 350°F for 45 minutes. Allow the slices to cool, toss with extra maple syrup and refrigerate overnight.