In this healthy apple pie recipe, a touch of maple syrup spiked with lemon zest, cinnamon and ground ginger coats the apples while they bake. Serve this amazing homemade pie with lightly sweetened whipped cream or a small scoop of vanilla ice cream.

Mary Cleaver
Source: EatingWell Magazine, November/December 2014


Butter Pastry Dough


Instructions Checklist
  • To prepare crust: Mix flour and salt in a large bowl or food processor. Work butter into the flour mixture using a pastry blender or two knives or by pulsing in the food processor until it's pebble-sized. Add ice water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is just starting to clump together, being careful not to overmix. Divide dough into 2 pieces and pat each into a 5-inch disk. Wrap with plastic and refrigerate for at least 1 hour and up to 2 days. Remove from the refrigerator about 15 minutes before rolling out.

  • To prepare filling & bake pie: Preheat oven to 400 degrees F.

  • Roll one portion of dough between sheets of parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan (not deep-dish). Remove the second sheet.

  • Toss apples in a large bowl with flour, maple syrup, lemon zest, cinnamon, ginger and salt until evenly coated. Spoon the apple mixture into the crust. Roll the second portion of dough between the sheets of parchment into a 13-inch circle. Peel off the top sheet and invert the dough onto the fruit. Peel off the remaining sheet. Tuck the top crust under the bottom crust, sealing the two together. Flute the edge of the crust with your fingers or crimp with a fork. Brush the crust with egg, cut several slits in the top and sprinkle with sugar (if using).

  • Place the pie on a baking sheet to catch any drips. Bake for 20 minutes.

  • Reduce oven temperature to 325 degrees . Continue baking until the crust is golden and the filling is bubbling, 50 minutes to 1 hour more.

  • Let cool completely on a wire rack before serving. Serve with whipped cream, if desired.


Make Ahead Tip: Prepare pastry dough (Step 1) and refrigerate for up to 2 days. Loosely cover pie and store at room temperature for up to 1 day.

Nutrition Facts

307.8 calories; protein 4.3g 9% DV; carbohydrates 41g 13% DV; exchange other carbs 2.5; dietary fiber 2.3g 9% DV; sugars 13.9g; fat 14.7g 23% DV; saturated fat 9g 45% DV; cholesterol 55.2mg 18% DV; vitamin a iu 488.7IU 10% DV; vitamin c 4.3mg 7% DV; folate 93.9mcg 24% DV; calcium 30.5mg 3% DV; iron 1.7mg 9% DV; magnesium 13.6mg 5% DV; potassium 144.7mg 4% DV; sodium 243.4mg 10% DV; thiamin 0.3mg 27% DV; added sugar 5g.

Reviews (2)

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2 Ratings
  • 5 star values: 2
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Rating: 5 stars
I was feeling like some fall baking and this was perfect! Used honeycrisp apples and subbed a store-bought crust. The ginger and lemon zest really make this something special. Love how clean it is too! Read More
Rating: 5 stars
Now famous! This went over huge at Thanksgiving. The bite of the ginger and cinnamon and maple was commented on over and over. My grandpa immediately booked this pie for his birthday dessert in March. I used Honeycrisp apples for the filling and it turned out beautifully. What a great recipe. Pros: Delicious spicy bite Read More