Maple Apple Pie

Lynnda Cloutier


The Betty Crocker’s Picture cookbook of 1950 sold a million copies in its first year, establishing an all time record in the book trade for a non fiction best seller. There have been four revised editions with sales totaling 22 million.

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pastry for two crust pie, homemade or store bought
6 cups thinly sliced pared tart apples, about 5 medium
1/2 cup packed brown sugar
3 tbsp. margarine or butter, melted
6 tbsp. maple flavored syrup


1Heat oven to 425. Prepare pastry. Mix apple slices and brown sugar. Turn into pastry lined pie plate; drizzle with margarine and 3 tablespoons of the syrup. Cover wit top crust that has slits cut in it. Seal and flute. Bake 15 minutes. Make diagonal cuts about 2 inch apart through top crust.
2Make diagonal cuts crosswise through first cuts, creating a diamond pattern. Pour remaining syrup over top. Cover edge with 2 to 3 inch strip of foil to prevent excessive browning. Bake til crust is deep golden brown, about 25 minutes. Serves 6
3Crumb Top
½ cup flour
1/3 cup firmly packed brown sugar
3 Tbsp. sugar
1 tsp. salt
1 Tbsp. cinnamon
½ cup unsalted butter, cold, cut into ½ inch cubes, 1 stick
¼ cup rolled oats

In large bowl, mix flour, brown sugar, granulated sugar, salt and cinnamon. Mix well.
Add butter to flour mixture and mix thoroughly with pastry blender, fork or your fingers til texture is like small peas.
Add rolled oats and mix to create a crumbly consistency.
Sprinkle crumb topping over a pie, cutie pies or Petit-5’s before baking

About Maple Apple Pie

Course/Dish: Pies