Maple Oat Crumble Apple Pie

Pastry chef Marissa Hart takes your standard apple pie and gives it a cozy fall upgrade with the addition of maple (both the syrup and sugar) and a cinnamon-y oat crumble. She recommends using tart Granny Smith apples to offset the sweetness from the rest of the pie. Pair your slice with a big mug of coffee or tea to make it extra homey.


for the pie crust
  • 158 grams flour
  • 133 grams butter, cubed
  • 3 grams salt
  • 16 grams water
  • 16 grams lemon juice
for the apple filling
  • 6 apples, Granny Smith
  • 1/4 cup all-purpose flour
  • 1/4 cup maple sugar
  • 1/2 cup brown sugar
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
for the maple oat crumble
  • 2 cups flour
  • 1/2 cups brown sugar
  • 1/2 cups maple sugar
  • 1 1/2 cups oats
  • 1/2 teaspoon salt
  • 8 ounces butter, cubed
  • 1 tablespoon maple syrup


for the pie crust
  1. Place flour, butter, and salt in the bowl of a mixing bowl.
  2. Mix together until butter is pea-sized.
  3. Add water and lemon juice, and mix until combined.
  4. Roll out pie dough into a large circle, place into pie tin, refrigerate until ready for use.
for the apple filling
  1. Peel and slice the apples.
  2. Place apples into a bowl with remaining ingredients.
  3. Mix all ingredients together by hand until apples are evenly coated.
  4. Pour apples into pie shell, apples should create a small dome on top.
for the maple oat crumble
  1. Place all ingredients, except maple syrup, into a bowl and combine until butter is small pea sized.
  2. Add in maple syrup until combined.
  3. Sprinkle an even layer or crumble over apples, just until apples are no longer showing.
  4. Once pie is topped with crumble, bake at 300, until crumble is golden brown and filling bubbling along edges.

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