Canadian Apple Pie


An apple pie with the sweet delight of maple syrup. Try it with maple walnut ice cream. Yum!

Prep Time:
20 mins
Cook Time:
50 mins
Additional Time:
30 mins
Total Time:
1 hrs 40 mins
1 9-inch pie


  • 1 pastry for a 9-inch double crust pie

  • 3 tablespoons cornstarch

  • 2 tablespoons white sugar, or to taste

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground nutmeg

  • ¼ teaspoon salt

  • 5 cups apple - peeled, cored, and sliced

  • ¾ cup pure maple syrup

  • 1 egg

  • 1 egg yolk

  • ½ teaspoon water


  1. Preheat oven to 325 degrees F (165 degrees C). Line a pie dish with 1 crust.

  2. Whisk together cornstarch, sugar, cinnamon, nutmeg, and salt in a large bowl. Stir apples, maple syrup and whole egg into cornstarch mixture.

  3. Pour apple mixture into the prepared crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Whisk together egg yolk and water in a small bowl; brush over the pie. Cover pie loosely with aluminum foil and place on a baking sheet.

  4. Bake in the preheated oven for 35 minutes. Remove foil; continue baking until crust is golden brown, about 15 minutes. Cool on a wire rack.

Nutrition Facts (per serving)

382 Calories
16g Fat
56g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 382
% Daily Value *
Total Fat 16g 21%
Saturated Fat 4g 21%
Cholesterol 49mg 16%
Sodium 320mg 14%
Total Carbohydrate 56g 20%
Dietary Fiber 4g 13%
Total Sugars 28g
Protein 4g
Vitamin C 3mg 16%
Calcium 38mg 3%
Iron 2mg 11%
Potassium 176mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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