Apple Pie with a Maple Leaf Crust

This classic apple pie is filled with tender homemade apple pie filling and finished with a beautiful all-butter maple leaf crust. It is a show-stopping holiday dessert with sweet apples, warm apple pie spice, and a flaky golden crust in every bite.

Few desserts feel as comforting as a homemade apple pie baking in the oven. The scent of butter, apples, and warm spices fills the kitchen and instantly brings on a cozy fall and holiday mood. This apple pie recipe is especially memorable because the maple leaf crust turns a familiar dessert into a beautiful centerpiece for Thanksgiving, Christmas, or any autumn gathering.

Although the decorative top looks impressive, the process is simple when broken into steps. You will make two batches of pie dough, prepare an easy apple filling, cut the top crust into maple leaves, and assemble everything before baking until golden and bubbling. The result is a classic apple pie with a crisp, flaky crust and a juicy, warmly spiced filling.

Why you’ll love this recipe

• Beautiful presentation – Apple pie is a classic fall dessert, and the maple leaf crust makes this version look extra special for holiday tables.
• Warm, cozy flavor – Sweet and tart apples are seasoned with apple pie spice for that familiar autumn aroma and flavor.
• Flaky all-butter crust – The crust bakes up tender, crisp, and buttery, creating the perfect contrast to the soft apple filling.
• Perfect for holidays – With its leaf-shaped topping and generous apple filling, this pie is ideal for Thanksgiving and fall celebrations.

Tools you’ll need

• Food processor or stand mixer – Helpful for making homemade pie dough, though you can also make the dough by hand.
• 9-inch deep dish pie pan – Best for holding the apple filling and decorative crust.
• Rolling pin – Use it to roll the bottom crust and the dough for the maple leaf cutouts.
• Maple leaf pastry stamp – This creates the decorative top crust. Other fall-themed shapes can also be used.
• Pastry brush – Needed for brushing the crust with egg wash before baking.

Ingredients and substitutions

The full ingredient amounts are listed in the recipe card below. These notes explain what each ingredient does and how you can make simple substitutions.

1. Flour – All-purpose flour works well for the pie crust. Pastry flour may be used if you prefer a slightly more tender texture.
2. Sugar – Granulated sugar adds a light sweetness to the crust and filling. Brown sugar can be used in the filling for a deeper flavor.
3. Salt – Salt balances the sweetness and enhances the flavor of both the crust and the apple filling.
4. Butter – Cold unsalted butter creates a flaky pie crust. If using salted butter, reduce or skip the added salt in the crust.
5. Cold water – Use just enough water to bring the dough together. Too much liquid can make the dough soft and harder to handle.
6. Apples – A mix of sweet, tart, crisp, and juicy apples gives the filling the best flavor and texture. Use your favorite baking apples if preferred.
7. Apple cider – Adds extra apple flavor to the filling. Apple juice can be used instead.
8. Lime juice – Brightens the filling, helps prevent browning, and supports thickening. Lemon juice is also suitable.
9. Tapioca flour – Thickens the filling without adding flavor. Cornstarch can be used as an alternative.
10. Apple pie spice – Adds warmth and classic fall flavor.
11. Egg wash – A mixture of egg and water gives the crust a glossy golden finish.
12. Turbinado sugar – Adds sparkle and a light crunch on top of the crust. Sanding sugar can also be used.

How to make apple pie

These step-by-step directions will help you understand the process before you begin. For exact measurements and baking times, use the recipe card at the end of the post.

Prepare the pie crust

Combine flour, sugar, and salt, then quickly work in cold butter until the mixture has pieces of butter about the size of peas and beans. Drizzle in cold water just until the dough begins to come together. Shape the dough into a disk, wrap it well, and refrigerate it for at least 1 hour before rolling.

Make the pie dough in two separate batches: one for the bottom crust and one for the maple leaf top crust. Smaller batches are easier to handle and help keep the dough texture consistent.

Tip: Keep the butter cold throughout the process. Cold butter creates steam in the oven, which helps form flaky layers in the crust.

Roll one disk of dough into a circle slightly larger than the pie dish. Fit it into the dish, gently pressing it into the bottom and sides. Trim the excess dough, fold the edge under, and flute it. Cover and chill the crust until ready to use.

Tip: If freezing the crust in the pie dish, use a metal pie pan. Glass and ceramic dishes may crack when moved from the freezer to a hot oven.

Prepare the maple leaf top crust

The decorative top crust is made from about 55 to 60 small maple leaf cutouts. It looks detailed, but the method is straightforward. The most important step is to keep the cutouts cold so they hold their shape.

Roll the second disk of dough to about ⅛ to ¼ inch thick. Use a maple leaf pastry stamp to cut as many leaves as possible. Gather the scraps, reroll, and continue cutting until you have enough leaves to cover the pie. Place the cutouts on a parchment-lined baking sheet and freeze them until firm.

Tip: If you do not have a pastry stamp, roll the dough into a traditional top crust or use another simple shape for decoration.

Make the apple pie filling

Peel, core, and slice the apples evenly, about ¼ inch thick. Place them in a large bowl and toss with apple cider and lime juice. In a separate bowl, mix the sugar, tapioca flour, salt, and apple pie spice. Add the dry mixture to the apples and toss until the slices are evenly coated.

Assemble the pie for baking

When the bottom crust is cold and the oven is preheated, prick the bottom and sides of the crust with a fork. Brush the inside of the crust with egg white to help protect it from the juicy filling. Arrange the apple slices in the crust, or spoon the filling in evenly. Pour any remaining juices from the bowl over the apples.

Tip: Egg white creates a thin protein barrier between the crust and the apple filling, helping reduce sogginess as the pie bakes.

Arrange the frozen maple leaves over the apple filling in overlapping circles. Brush the leaves lightly with egg wash, avoiding the delicate tips when possible. Sprinkle with raw sugar, cover the outer edge of the crust with foil, and bake until the filling is bubbling and the crust is golden brown.

More baker’s tips

• Freeze the decorations – Frozen maple leaves are easier to handle and hold their shape better in the oven.
• Protect the crust – Use foil or a pie shield around the edges so they do not brown too quickly.
• Watch the top – If the leaf tips start to darken, loosely tent the pie with foil.
• Cool before slicing – Let the pie cool completely so the filling can thicken and set.
• Choose the right thickener – Tapioca flour produces a clearer filling, while cornstarch may look slightly cloudier. Both work well.

How to serve apple pie

Apple pie can be served warm or at room temperature. It is delicious on its own, but a topping makes it even more inviting. Try it with whipped cream, caramel sauce, dulce de leche, vanilla ice cream, or mascarpone ice cream. Some people also enjoy apple pie with cheddar cheese, which adds a savory contrast to the sweet apple filling.

Storage

This apple pie can be kept at room temperature for up to 2 days. After that, cover the leftovers loosely and refrigerate them for another 2 to 3 days.

You can freeze apple pie before or after baking for up to 4 months. Wrap it well with plastic wrap and foil, or use a freezer-safe bag.

If freezing the pie before baking, do not thaw it first. Bake it straight from frozen and increase the baking time as needed, until the apples are tender and the filling is bubbling.

If freezing a baked pie, thaw it at room temperature before serving. To refresh the crust, reheat the pie in a 350°F oven until warmed through.

FAQs

More decorated pies

• Pumpkin Pie
• Pumpkin Hand Pies
• Pear Cranberry Pie
• Apple Hand Pies
• Strawberry Tart
• Mini Blueberry Pies
• Strawberry Hand Pies

Apple Pie

A classic homemade apple pie with sweet spiced apple filling and a flaky all-butter maple leaf crust. This beautiful pie is perfect for fall, Thanksgiving, and holiday dessert tables.

Servings:
10 slices

Prep Time: 1 hr 30 mins

Cook Time: 1 hr

Resting Time: 1 hr

Total Time: 3 hrs 30 mins

Equipment

• Food processor
• 9-inch pie dish
• Maple leaf pie crust cutter or pastry stamp

Ingredients

Crust (make twice)

• 1 ½ cups all-purpose flour, 200 g
• 2 rounded tablespoons granulated sugar, 31 g
• ¼ rounded teaspoon kosher salt, 2 g
• 5 ounces unsalted butter, cold and cubed, 142 g
• 2 to 3 tablespoons cold water

Apple Pie Filling

• 3 ½ pounds apples, peeled, cored, and sliced
• 1 tablespoon apple cider or apple juice
• 2 teaspoons lime juice or lemon juice
• ½ cup granulated sugar, 90 g
• 3 tablespoons tapioca flour or cornstarch, 22 g
• ¼ teaspoon kosher salt
• 1 teaspoon apple pie spice

Egg Wash

• 1 large egg
• 1 tablespoon water
• 1 tablespoon raw sugar or turbinado sugar

Instructions

Make the pie crust

• The crust ingredients listed are for one crust. Make two separate batches: one for the bottom crust and one for the decorative top.
• Whisk the flour, sugar, and salt together. Transfer to a food processor and add the cold cubed butter. Pulse until the butter pieces are about pea to bean size.
• With the processor running, drizzle in cold water just until the dough begins to clump together. Stop before the dough becomes wet or sticky.
• Turn the dough out, shape it into a disk, wrap it, and refrigerate for at least 1 hour. Repeat with the second batch of dough.
• Roll the first disk into a circle about 2 inches wider than the pie dish. Fit it into the dish, trim the excess, fold the edge under, and flute the crust.
• Cover the crust and keep it chilled in the refrigerator or freezer until ready to assemble.
• Roll the second disk to ⅛ to ¼ inch thick. Cut out 55 to 60 maple leaves, rerolling scraps as needed. Place the leaves on a parchment-lined baking sheet and freeze until firm.

Make the apple pie filling

• Wash, peel, core, and slice the apples into ¼-inch slices. Add them to a large bowl and toss with apple cider and lime juice.
• In a small bowl, whisk together the sugar, tapioca flour, salt, and apple pie spice. Add this mixture to the apples and toss until evenly coated.

Assemble and bake

• Move the oven rack to the bottom third of the oven and preheat to 425°F.
• Separate the egg white and yolk into two small bowls. Brush the inside of the bottom crust with egg white to help prevent sogginess.
• Add the egg yolk back to the remaining egg white, then whisk with 1 tablespoon water to make the egg wash.
• Arrange the apple slices in the pie dish and pour any remaining juices over the top.
• Place the frozen maple leaves over the filling in overlapping circles until the apples are covered.
• Brush the leaves lightly with egg wash and sprinkle with raw sugar.
• Cover the outer edge of the crust with foil strips. Bake for 55 to 60 minutes, until the filling is bubbling and the crust is golden brown.
• After 30 minutes, remove the foil from the edge. Check the pie during the final half hour and loosely tent with foil if the top browns too quickly.
• Remove the pie from the oven and let it cool completely on a wire rack before slicing.

Notes

• Keep the maple leaf decorations frozen until you are ready to place them on the pie.
• If the leaves soften while you work, chill or freeze the assembled pie briefly before baking.
• Tapioca flour creates a clearer filling, while cornstarch may look slightly cloudier. Either thickener works for this recipe.

Nutrition

Serving: 265g
,
Calories: 513kcal

Nutrition information is automatically calculated and should be used as an approximation.

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