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Using maple syrup and maple sugar as sweeteners in this pie works beautifully. Skip the refined sugar and use nature's sweetener - pure Maple syrup.
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Desserts
Taken from: The Official Vermont Maple Cookbook, Third Edition
Using maple syrup and maple sugar as sweeteners in this pie works beautifully. Skip the refined sugar and use nature's sweetener - pure Maple syrup.
Prepared double crust for 9” pie
½ tsp cinnamon
5 cups apples, peeled, cored and sliced
¼ tsp nutmeg
¾ cup pure maple syrup
¼ tsp salt (optional)
3 Tbs cornstarch
Maple granulated sugar (optional)
1 egg (optional)
Preheat oven to 425 deg F
Place apples in pie shell
Mix remaining ingredients (except granulated sugar and egg) in a bowl and pour over apples.
Place top crust over filling, cut steam vents.
Brush with egg white and sprinkle with maple sugar if desired.
Bake 10 minutes, reduce heat to 350 deg F and continue baking 25-30 minutes.
