Canadian Heritage Apple Pie
Written by: Nutters Everyday Naturals
Recipe created by: Northern Roots Lifestyle (@NorthernRootsLifestyle on Instagram)
Go ahead - make the beautiful pie. This recipe is surprisingly straightforward, even with its gorgeous lattice top. A few quality ingredients, a little time and some simple techniques are all you need for an apple pie that looks impressive and tastes even better. This recipe is perfect for any family gathering.
Thank you to Heather from Northern Roots Lifestyle for this beautiful recipe - check out her other dreamy creations on IG at @NorthernRootsLifestyle.
Prep: 45 minutes
Cook: 55 minutes
Serves: 8 people
Ingredients
Makes one (1) generous 9-inch pie
CRUST
1 cup (226 g) unsalted butter, cold and cubed
2 ½ cups (300 g) all-purpose flour, plus more for dusting
2 tsp salt
2 tsp maple syrup
2 tbsp apple cider vinegar
4–6 tbsp ice-cold water, plus more if necessary
FILLING
4-6 Cosmic Crisp apples
4-6 Golden Delicious apples
2 cups apple butter
¼ cup pure maple syrup, plus more to taste
1 whole vanilla bean
2 tbsp Ceylon cinnamon, or to taste
½ tbsp freshly grated nutmeg, or to taste
2 tsp fine sea salt
1 tbsp fresh lemon juice
EGG WASH
1 large egg
1 tbsp whole milk
Directions:
Combine flour and salt. Cut in cold butter with a pastry cutter until pea-sized crumbs form.
Mix in maple syrup and apple cider vinegar. Gradually add ice water, mixing just until the dough begins to come together.
Turn onto a surface and gently knead together into a cohesive mass (try not to over-process).
Divide in half, shape into disks, wrap and refrigerate for several hours or up to 2 days.
Peel, core and slice apples paper thin.
Slice the vanilla pod lengthwise and open it. Using the back of a paring knife, scrape out the beans.
Finely grate the nutmeg.
Toss apples with vanilla beans, cinnamon, nutmeg, salt and lemon juice. Add maple syrup and apple butter, tossing to coat. Adjust maple syrup to taste.
Gently cook in a large skillet over medium-low heat for 4-8 minutes, stirring gently, until apples are flexible but hold their shape and the filling is thick and glossy. Cool completely.
Let chilled dough stand at room temperature for 10 minutes.
Roll one disk on a floured surface and transfer to a 9-inch pie dish using the rolling pin. Add cooled filling.
For a lattice finish, roll remaining dough and cut into even sized strips. Arrange half across the pie, then weave remaining strips over and under. Trim the edges and press onto the dish to seal. Decorate with remaining pastry as desired.
Whisk egg with milk and brush over the pastry for a lacquered finish.
Bake at 350°F for 45–55 minutes, until the filling is bubbling and the pastry is golden. Let cool briefly and serve.
