Maple-Glazed Apple Pie
This pie is like an upside-down caramel pie. A spiced caramel sauce made with our Olive+Hive Maple Dark Balsamic Vinegar to pour on top of the apples, and served with a scoop of Vanilla ice cream makes this apple pie delectable.
Time to Prepare
45-min,1-hr
No. of Ingredients
8 Ingredients
No. of Servings
6-8 Servings
Ingredients:
8-10 Tart pie apples
Prepared pastry
1/4 cup all-purpose flour
1/4 Cup Olive+Hive Maple Dark Balsamic Vinegar
2 tsp ground cinnamon
2 tsp ground nutmeg
1/2 cup Olive+Hive Extra Virgin Olive Oil
Preparation:
Preheat the oven to 425°F.
Peel, core, and slice the apples (kind of thinly but not too thinly so they still have some substance to them).
Place the sugar in a small saucepan with the balsamic, cinnamon, and nutmeg. Bring to a rolling boil over medium-high heat for 30 seconds and then remove from the heat.
Whisk in the Olive Oil and slowly pour the mixture over the apples, ensuring they are evenly coated.
Roll out the top crust with a fork to allow steam to escape while cooking. Bake at 425°F for 15 minutes and then turn down the oven temperature to 375°F. Bake for an additional 45 minutes, until the crust is brown and the apples are soft. Let cool completely before serving - at least 3 hours- so that the juices don’t run when you cut it.
Find more of Emily Lycopolus’ recipes in her cookbook, The Olive Oil & Vinegar Lover’s Cookbook, for sale in our store.
