Maple Apple Pies

I quit my day-job last week. Which means I can now wake in the mornings and set out to make pies and craft stories. I can listen to undergraduates complain about coursework as I sip on cappuccinos. I can worry about what next spring will bring. What the next five years will bring. I can drink a few glasses of wine on Tuesday night because I don’t have to wake up at 6am the next morning. And I can put my nose ring back in.

My father is a busy man. He’s owned his own business for over thirty years, and at the age of 70, he’s still running it (while also playing eight hours of tennis a week and tending to the most beautiful blooms in West Colorado). I grew up watching my father craft something out of nothing. And without  doubt, his presence gives me the courage to leave the conventional behind.

My father loves apple pie. We celebrated each birthday and father’s day with this flaky and sweet dessert. One year, we started to use the apples he grew in the backyard. Now, each summer, I make an apple pie with the dozens of round orbs he tends to with care. We all say: this is the best we’ve ever had.

Ryan and I made a  mistake in August. We forgot our dear friend’s birthday. I am passionate about birthday celebrations (especially when they pertain to my dearest friends), and when I realized that Trent’s birth had led me to neglect my calendar, I was determined to make it up to her.

So on Saturday night, we brought five little apple pies and one of Ryan’s beautiful necklaces to our friend. We ate take-out Indian food, shared a bottle of wine, talked about the election, considered moving to Paris, and then dipped spoons into bowls heavy with maple apple pie and generous scoops of ice cream.

It was a night well lived.

These maple apple pies are perfect for the months of fall. Instead of granulated sugar, I used Grade B maple syrup to sweeten the apples. A dash of cinnamon and a dab of butter gave the filling the perfect amount of full-bodied warmth. This pie could easily be made in a 9-inch pie pan, but I rather enjoyed pressing the all butter dough into muffin tins.  Portable and petite, miniature pies are a fun twist on a classic apple pie.

I enjoyed the last pie the following morning. A near perfect morning. Light poured into my kitchen later than usual (once again, fall!), and because this pie lacks sugar, I felt less guilty about indulging in dessert first. What might have made it a better? A kitchen bar stool that allows me to swivel. Because aren’t swiveling chairs the most fun? We have a bar in our kitchen just waiting for something like this to sit beneath it. Because a Charles Eames chair seems just as classic to me as apple pie.

Maple Apple Pies

1 stick butter (1/2 cup), cut into 8 pieces and thoroughly chilled

1 1/4 cups all purpose flour

1/2 teaspoon salt

1/2 tablespoon sugar

1.5 tablespoons sour cream

1/4 cup ice water

3 cups peeled and chopped apples

1/4 cup pure maple syrup

1/2 teaspoon cinnamon

1 TBSP butter

One beaten egg

1. In the bowl of a food processor, pulse flour, salt, and sugar 5 times. Sprinkle chilled pieces of butter on top of flour and pulse until the mixture resembles course pea-sized crumbles. In a small bowl, whisk together sour cream and ice water. Pour over flour/butter mixture and pulse until the dough begins to come together (it will still look crumbly). Dump contents on a clean and lightly floured surface and form into a disc of dough (adding an additional tablespoon of ice water, if necessary).

2. Chill dough in refrigerator for 30 minutes. Meanwhile, heat 1 tablespoon of butter in a medium skillet over low heat. Add apples, spices, and maple syrup. Stir with a wooden spoon and allow to cook for 10-15 minutes, until the apple pieces begin to break down.

3. Remove chilled dough from refrigerator and roll out to 1/4 inch thickness. Using a 4-inch round cookie cutter, cut out 6 circles, setting the extra dough aside. Press circles into 6 standard size muffin tins. Allow to chill in refrigerator or freezer while you cut out the tops of the pies. Roll out remaining dough and cut out small hearts or stars or rounds (really, whatever you desire).

4. Scoop 1/3 cup of filling into the prepared muffin tins. Top with pastry shapes and brush with beaten egg. Bake in a preheated 375 degree oven for 20 minutes, or until the crust has turned a light golden brown. Allow to cool in muffin tin for 10 minutes before removing with a knife. Serve with a scoop of ice-cream.

Monet

Anecdotes and Apple Cores

50 thoughts on “Maple Apple Pies”

  2. Shelly

    Hi Monet,

    I have been following your blog for some time now. I learned of you from your Ryan’s blog. I live in Colorado Springs and a couple of my friends are friends of Suzanne. I have cried tears with and for your family. I have prayed for you all. Anyhow, all of that to introduce myself, but what caught me is your Dad plays tennis. My husband is a tennis player as well, with Colorado Springs Racquet Club. I wondered does your Dad play with a club? Perhaps he and my husband know each other. My husband is Skip Johnson. Random, but since I feel so invested in your family, hearing your Dad plays caught my attention. Thank you for your recipes, but more than anything, sharing your heart. It has touched many, including me.

    Blessings,
    Shelly

  5. Nami | Just One Cookbook

    So this is a new week for you, Monet! Congrats! It can be a great decision to quit a day job, but it looks like you’re very happy with your decision and that’s wonderful! You considered moving to Paris? I may missed some stories/posts in the past, but that sounds fun! I love your story about making pies for your dad’s b-day and father’s day. Very homey heart warming stories which inspired me to bake more often (you know me with baking talent…). These pies look so delicious. I love pies, especially when apples are used. Always my #1 fav!

  6. rita cooks italian

    Hi Monet! These Maple Apple Pies look fantastic. Crumbly and soft thanks to the apple. The kind of treat that I would like to receive for MY birthday. GOOD LUCK with your new life, I wish you all the best.

  9. Wendy Irene

    I love how you made the pies individual size. The heart shape in the center is so sweet. I really enjoy the look of mini individual desserts and doing that allows my kids to help with their own. I can just imagine them carving their initials into their little pie.

  11. Kath

    I always make apple pie sweetened with honey, but I think Grade B maple syrup would be fantastic. I love the idea of making little pies, and the heart crust topping is adorable. Once again, thanks for sharing your lovely ideas. And congratulations on having the time to create a bright and wonderful future!

  14. Eileen

    Maple and apple is definitely one of those perfect combinations–love it! And lucky you, to be able to quit your day job & just concentrate on writing and baking. 🙂 It’s definitely one of the nicest ways to go through grad school–with the ability to really concentrate!

  16. Jeanne

    Maple syrup is my favorite sweetener! And when combined with apples, it brings back memories of autumn in New England. I must make these tiny treats soon!

  17. Sarah

    I’m sitting in a swively chair right now and moving back and forth in it as I read this post. 🙂 Congratulations on quitting your day job! You’re such an inspiration. I know I’m glad you are devoting even more time to sharing such wonderful baked creations with all of us.

  19. Annie

    How exciting! I hope you’re loving that time. I know it helps me with the furniture salvaging business. Sorry for being gone so long (we had a “staycation” and I tried to stay away from the computer). Welcome to the unconventional, my friend! That chair is awesome. We’re fans of Eames. I recommend watching Eames: the Architect and the Painter about the couple. http://www.amazon.com/Eames-The-Architect-Painter-Charles/dp/B005LVO6QC Interesting and inspiring. I’m all in with maple and apples. Yum!

  21. Liz

    What fabulous minis, Monet! I like your dad’s idea of apple pie for a birthday celebration…I may have to do that this year….it’s one of my favorite autumnal desserts! Good luck with this new phase of your life…I have a feeling your baking business will keep you quite busy 🙂 xo

  23. Sprigs of Rosemary

    Those look gorgeous, Monet! I’ve been teaching cooking (more like co-cooking with!) a 7 year old boy who wants pies as his next lesson. This looks like it!

    Congratulations on your new adventure! Quitting your day job — that means you’re serious. Good for you. Keep up the good baking and writing, my friend.

  24. Lynn

    Hi Monet –

    Thank you for coming by my blog! These pies look lovely and most certainly yummy. I like that you are close to your dad.

    Cheers!

  25. Becky

    Monet.
    I love your little mini apple pies, they are so cute. You added your loving touch to a heartfelt dessert, which I’m sure was greatly appreciated.

  26. Bonnie Banters

    Your carefully crafted pies look so appealing; and your photos make you feel like you’re just about to grab one and sink your teeth into it!

    Good luck on your entrepreneurship…runs in my family too! Definitely my preference. Requires a tremendous about of dedication, focus and persistence…you have those qualities!

  28. RavieNomNoms

    Good for you for taking the plunge and starting a new chapter in your life. If I had the means to do that, I would as well. Sometimes you have to take a step back and look at what is making you happy in your life and what is not!

    My dad also LOVES apple pie. One of his favorites. He will eat it for breakfast sometimes in the Fall when my mom and I bake fresh ones haha.

    Your little pies look so cute and I think they would be a perfect addition to any menu on a Fall menu!

  30. Paula

    This is a major transitional period in your life and I wish you the best of luck in pursuing your dreams.

    Thank you for commenting on my site, it led me to yours and I’m glad that I found it.

    My father loved apple pie, with a thick slice of cheddar cheese on the side. He would have loved your pie and your generous, giving heart.

  31. Cass @foodmyfriend

    My Dad loves Pecan Pie! hehe. Your pies look amazing. They look like they would be light and fluffy, which I love in a good pastry! Using the maple syrup instead of sugar is so much better for you and the recipe. Beautifully done 🙂

  32. Amelia

    HI Monet, thank you for your visit to my blog with your lovely comments.

    Your maple apple pies look so mouth watering. The pastry look good, I like the little heart shape topping. Very nice ideas.
    Thanks for sharing your recipe.

    Have a nice weekend, regards.

  33. Terra

    Yay, congrats on leaving your day job, and cheers to the wonderful unknown future:-) Love the idea of making mini pies, my own pie is perfect to me! Beautiful, Hugs, Terra

  34. baker street

    Yay for you! Imagine waking up to bake and not go to office. That would be the ideal day in my life.

    Apple and maple is such a heavenly combination, Monet! These pies look just perfect. 🙂

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