Recipe
Maplewood Apple Pie
A warm, classic apple pie from Maplewood, shared from the autumn world of the first mystery.
From the Book
This recipe appears in Apple Pie & Alibis — discover the story behind the pie
Follow the pie back to the mystery, then continue into the Maplewood Pie Shop Mysteries .
Serving note
Serve slightly warm on its own or with a scoop of vanilla ice cream. In Maplewood, strong coffee alongside a slice is considered good judgment.
Maplewood Apple Pie
Warm apple pie belongs in every Maplewood kitchen. This version keeps the filling classic and the crust tender, with just enough cinnamon to make the whole house smell like autumn.
Ingredients
For the crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup cold unsalted butter, cut into small cubes
- 6 to 8 tablespoons ice water
For the filling
- 6 cups peeled and sliced apples
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cut into small pieces
For finishing
- 1 egg
- 1 tablespoon water
- 1 tablespoon coarse sugar, optional
Method
- 1
In a large bowl, whisk together the flour, salt, and sugar for the crust. Cut in the cold butter until the mixture looks like coarse crumbs with a few pea-sized pieces of butter remaining. Add the ice water one tablespoon at a time, mixing just until the dough begins to come together. Divide the dough into two disks, wrap, and chill for at least 1 hour.
- 2
Peel, core, and slice the apples. In another bowl, toss the apples with the granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla until evenly coated. Set aside while the dough finishes chilling.
- 3
Preheat the oven to 425°F.
- 4
Roll out one disk of dough and fit it into a 9-inch pie plate. Spoon in the apple filling and dot the top with the small pieces of butter. Roll out the second disk of dough and place it over the filling, or cut it into strips for a lattice top. Trim and crimp the edges. If using a full top crust, cut a few slits for steam.
- 5
Whisk together the egg and water, then brush the top crust lightly with the egg wash. Sprinkle with coarse sugar if desired.
- 6
Bake for 20 minutes at 425°F, then reduce the oven temperature to 375°F and continue baking for 35 to 45 minutes, until the crust is golden brown and the filling is bubbling.
- 7
Let the pie cool for at least 2 hours before slicing so the filling can set properly.
Continue the story
Continue with Apple Pie & Alibis and return to the autumn mystery that begins with this pie.
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