Ingredients

• Two rolled out pie crusts for a 9 inch pie dish (store-bought or homemade)
• 1/2 cup good maple syrup
• 7 Granny Smith apples
• Juice and zest of 1 lemon
• 2 tbsp brown sugar
• 1/2 tsp salt
• 2 tbsp flour
• 1 1/2 tbsp very finely minced ginger (you can add more or less depending on your ginger preferences!)
• 1 heaping tsp cinnamon

Instructions

Preheat oven to 425 degrees F. *Par-bake bottom crust in a 9 inch pie dish according to package or recipe instructions you’re using.

2. Add the 1/2 cup of maple syrup into a stove top pot and bring up to a low-medium heat. Let the maple syrup simmer for about 10 - 15 minutes until it has reduced by half and thickened. Keep an eye on it and stir occasionally.

3. While the maple syrup is reducing, peel and slice the apples into about 1/4 inch slices. Add to a large mixing bowl and add the juice and zest of the lemon, brown sugar, salt, flour, ginger and cinnamon. Once the maple syrup has reduced, allow to cool slightly and then add to the bowl with the rest of the filling. *Don’t let the maple syrup cool too long or it will crystallize.

4. Stir the apples with the spices and maple syrup until it is evenly coated and everything is combined.

5. Add the filling to a par-baked crust in an even layer, adding any leftover liquid from the apple mixture last. Top the apples with a top crust that is vented.

6. Place the filled and topped pie dish onto a lined baking sheet for easy transfer and to catch any juices that may bubble over. Bake for 20 minutes at 425 degrees F. Then reduce heat to 325 and continue to bake until crust is golden brown, about another 40-45 minutes. *if your crust browns too quickly, cover the edges with a foil tent to prevent burning.

7. Remove pie from oven once baked and allow to cool on a wire rack.

8. Serve with ice cream and enjoy!