Maple Apple Pie with Walnut Crumble Topping

Apple crumble pie is the best of both worlds with a flaky crust and crumbly topping. This pie also has some maple syrup in the mix for added fall flavor.

Maple Apple Pie with Walnut Crumble Topping 1

The last day of September is upon us, seriously where did the month go? While I have finally succumbed to fall baking starting with apples the last two weeks it’s already time to start diving into pumpkin and Halloween candy with October. But first the apples. It has come to my attention that I have a decent supply of apple pie recipes. Regular double-crust apple pie, caramel apple, apple pecan, apple blackberry, and even an apple crumble. However, evidently I have not reached the quota and have yet another apple pie recipe for you and it may be my new favorite. It combines the classic deliciousness of a traditional pie crust with the excellence of a nutty crumble topping and some maple syrup for good measure. The sugar content of the filling may be slightly decreased but don’t worry the sugar in the crumbly topping compensates.

Maple Apple Pie with Walnut Crumble Topping 2

One year ago: Sloppy Joses with Avocado Cream

Three years ago: Ultimate Chocolate Chip Cookie n’ Peanut Butter Oreo Fudge Brownie Bar


Makes 1 pie



1 homemade or refrigerated pie crust

3 lb. favorite baking apples, peeled, cored and uniformly 1/4-inch sliced (I use a peeler/corer/slicer)

1/4 cup light brown sugar

1/4 cup cornstarch

2 Tbsp maple syrup

1 Tbsp lemon juice

1/2 tsp cinnamon

1/4 tsp freshly grated nutmeg

1/8 tsp salt

1 egg lightly beaten, for brushing the bottom crust

1 Tbsp unsalted butter, cut into cubes


3/4 cup all-purpose flour

1/2 cup granulated sugar

1/4 cup light brown sugar

1-1/2 tsp cinnamon

1/2 tsp salt

6 Tbsp cold unsalted butter, cut into cubes

1/2 cup walnuts, chopped


  1. Preheat oven to 425 degrees. Fit crust into a 9-inch pie pan and set aside.
  2. In a large bowl combine the apples, brown sugar, cornstarch, maple syrup, lemon juice, salt, nutmeg and cinnamon. Give everything a toss and let stand for 15 minutes, stirring a few times.
  3. Meanwhile, prepare the topping. In a medium bowl whisk together the flour, sugars, cinnamon, and salt. Cut in chilled butter using a pastry cutter or two knives until mixture resembles wet sand. Toss in walnuts and set aside.
  4. Brush the crust with beaten egg and fill with the apple mixture. Make a decorative edge with overhanging bottom crust, if preferred. Scatter the butter over the top of the apples and cover with the topping.
  5. Position a rack in the lower third of the oven. Cover the edges of the pie with foil or a pie crust shield. Bake the pie for 30 minutes at 425 degrees. Reduce the heat to 350 degrees and bake another 30 to 45 minutes, until the topping is browned and the filling has begun to bubble.
  6. Cool completely on a cooling rack, 3-4 hours, before slicing and serving.

Source: Filling adapted from my dad’s Apple Pie and topping from Brown Eyed Baker.

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