Refined Sugar-Free Maple Apple Pie
This simple apple pie is a Fall staple, and it tastes just as good with no refined sugar! The dark amber notes of pure maple syrup enhance the warm spices of cinnamon and nutmeg to perfectly complement the crisp tartness of the apples. A couple teaspoons of cornstarch offset the extra liquid from the maple syrup to make sure there are no soggy bottoms.
Ingredients
- 6 large apples peeled, cored, and sliced
- 3/4 cup pure maple syrup
- 1/4 cup all purpose flour
- 2 tsp cornstarch
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
Instructions
- Peel, core, and slice the apples. Set aside in a large mixing bowl.
- Roll out the bottom pie crust. Place in a 9-inch pie plate.
- Stir the maple syrup, flour, cornstarch, cinnamon, and nutmeg in with the apples. Spoon the filling into the crust.
- Roll out the top crust and carefully lay it over the filling. Crimp edges to seal, and cut a few slits in the top to vent.
- Bake at 425°F for 40-50 minutes. Use a crust shield if necessary for the last 10 minutes.
Notes
Roll out bottom crust and place in fridge, then assemble filling. Don’t let filling sit for too long or else it will release too much liquid.