Maple Walnut Apple Pie

Maple walnut apple pie combines tart apples, toasted walnuts, and maple syrup in a buttery crust that bakes until the filling bubbles at the edges and the top is golden brown. The walnuts add crunch and a subtle earthiness that balances the sweetness of the maple, while the apples soften into a tender filling that holds its shape when you slice it.

Ingredients for Maple Walnut Apple Pie

All-purpose flour and butter make a tender, flaky crust that shatters when you bite into it. Salt and ice water help bind the dough without overdeveloping it. Granny Smith apples stay firm during baking and bring tartness to balance the sweetness. Maple syrup is the backbone of the filling, giving it deep flavor without being cloying. Brown sugar adds caramel notes and helps thicken the filling. Cornstarch absorbs the juice the apples release so the filling sets without being gummy. Cinnamon and nutmeg warm the filling. Lemon juice brightens the apples and keeps them from turning brown. Walnuts add texture and a toasted flavor that complements maple. Egg in the wash gives the crust a glossy finish.

Why This Maple Walnut Apple Pie Works

The crust comes together with cold butter cut into flour, which creates tiny pockets that steam and puff in the oven, making the layers flaky and crisp. The dough rests in the refrigerator before rolling and again after filling, so the gluten relaxes and the butter stays cold, preventing the crust from shrinking or puffing unevenly.

The filling depends on cornstarch to absorb the liquid the apples release as they heat. Without it, the pie would be soupy. The maple syrup and brown sugar caramelize slightly around the edges of the filling, deepening the flavor and helping it set. Baking the pie at 425°F for the first 20 minutes sets the crust so it stays crisp on the bottom, then lowering the heat to 375°F lets the apples soften without the top burning.

Cooling the pie completely at room temperature and then in the refrigerator allows the filling to firm up and the layers to settle. Slicing while it is still warm will cause it to fall apart.

Mistakes To Avoid

Overworking the dough when you mix it will develop the gluten and make the crust tough and chewy instead of tender and flaky. Stop mixing as soon as the dough looks shaggy and just barely comes together, before it forms a smooth ball.

Skipping the second rest after you fill and assemble the pie will cause the crust to shrink during baking, pulling away from the edges of the pan. The dough needs at least 15 to 20 minutes in the refrigerator after filling to let the gluten relax.

Adding too much liquid to the filling makes it soupy and prevents it from setting properly, even with cornstarch. Measure the maple syrup and brown sugar carefully and do not add extra.

Slicing the pie while it is hot will cause it to collapse and fall apart on the plate. Let it cool to room temperature, then refrigerate for at least 2 hours before cutting so the filling firms up enough to hold its shape.

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Ingredients

• 1 1/4 cups (155 grams) all-purpose flour
• 1/2 teaspoon salt
• 8 tablespoons (113 grams) cold unsalted butter, cubed
• 3 to 4 tablespoons ice water
• 5 medium Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
• 1/2 cup pure maple syrup
• 1/4 cup packed brown sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons fresh lemon juice
• 3/4 cup walnuts, toasted and roughly chopped
• 1 large egg, beaten, for wash
• 1 tablespoon coarse sugar, optional

Step-by-step Instructions

1. Mix 1 1/4 cups flour and 1/2 teaspoon salt in a bowl. Add 8 tablespoons cold butter cubes and use a pastry cutter or your fingertips to break the butter into pea-sized pieces until the mixture looks like coarse crumbs, about 2 minutes.
2. Sprinkle 3 tablespoons ice water over the flour mixture and stir gently with a fork until the dough just comes together. Add 1 more tablespoon water only if the dough is still dry. Do not overmix.
3. Form the dough into a disk, wrap it in plastic, and refrigerate for at least 1 hour or up to overnight.
4. On a floured surface, roll the dough to a 12-inch circle about 1/8 inch thick. Transfer it to a 9-inch pie pan, letting the excess hang over the rim. Refrigerate for 15 minutes.
5. Line the crust with parchment paper, fill with pie weights or dried beans, and bake at 425°F (220°C) for 12 to 15 minutes until it is set but not browned. Remove the weights and parchment and bake for 3 to 5 minutes more until the bottom is dry. Remove from the oven and let cool slightly.
6. Toss the apple slices with 1/2 cup maple syrup, 1/4 cup brown sugar, 2 tablespoons cornstarch, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons lemon juice in a large bowl until evenly coated, about 1 minute.
7. Spread 3/4 cup toasted walnuts evenly over the bottom of the prebaked crust. Pour the apple mixture and all the liquid into the crust, mounding slightly in the center.
8. Trim the excess dough to 1 inch beyond the rim. Fold the edge under and crimp it with your fingers or a fork. Brush the crust with 1 beaten egg and sprinkle with 1 tablespoon coarse sugar if desired. Refrigerate for 15 to 20 minutes.
9. Bake at 425°F (220°C) for 20 minutes until the crust begins to brown. Lower the heat to 375°F (190°C) and bake for 35 to 45 minutes more until the filling bubbles at the edges and the crust is deep golden brown. If the edges brown too quickly, tent them loosely with foil.
10. Cool the pie on a wire rack at room temperature for at least 3 hours, then refrigerate for at least 2 hours before slicing. The filling will continue to set as it cools.