Maple-Glazed Apple Pie — When the Pie You Bring Is the Only Thing You’re Sure Of

Christmas. The tree, the presents, the children. Aiden got a basketball (a real one, regulation size, which is hilariously too big for his hands but which he clutches like a talisman). Zaria got a play kitchen upgrade — Mama bought her a deluxe version that has a working timer and makes sizzling sounds. Zaria stood in front of it and pressed every button and said, "I cook now," and I heard my own journey echoed in my two-year-old daughter's voice. Christmas Eve at the duplex was beautiful and heavy. Mama's ham, the usual spread, the family around the table. Dad was thinner. Marc was louder, compensating for something nobody named. Keisha was quiet. Darius was happy — DJ is walking and talking and Tanya is thriving and their corner of the family is bright. Brianna sat next to me and we shared a plate of mac and cheese, the way we used to, scooping from the same serving, and the intimacy of shared food felt like a memory we were re-enacting, not a moment we were living. I brought the pecan pie. It sat on the dessert table and people ate it and no one said it was bad, which I count as victory. Marc ate two slices and said, "Bro, you made pie now? What's next?" What's next. I have been asked that question in various forms all year — by Jerome, by Miss Doris, by Mrs. Williams at the basketball league, by Brianna. What's next. The answer is: I do not know. The restaurant seed is still there, buried, germinating. But the soil is not ready. The life is not ready. I am not ready. New Year's Eve was quiet. Aldi champagne. The kiss at midnight was soft and sad and brief. Brianna said, "Happy New Year." I said, "Happy New Year." We went to bed. The year changed but nothing changed.

Marc asked me “what’s next” over two slices of pecan pie, and honestly, I didn’t have an answer — but I had the pie, and that counted for something. This maple-glazed apple pie is the recipe I’ve been circling back to since the holidays, because it asks nothing complicated of you: just patience, just showing up, just doing the work until something sweet comes out of it. When you don’t know what’s next, you can still know how to make a pie — and sometimes that’s enough to hold onto.

Maple-Glazed Apple Pie

Prep Time: 30 minutes | Cook Time: 55 minutes | Total Time: 1 hour 25 minutes | Servings: 8

Ingredients

• 1 package (14.1 oz) refrigerated pie crusts (2 crusts)
• 6 cups peeled, cored, and thinly sliced Granny Smith apples (about 6 medium)
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon fresh lemon juice
• 2 tablespoons unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 3 tablespoons pure maple syrup
• 1 tablespoon unsalted butter, melted (for glaze)
• 1 tablespoon coarse sugar or turbinado sugar (optional, for topping)

Instructions

1. Preheat and prep. Preheat your oven to 375°F. Unroll one pie crust and gently press it into a 9-inch pie plate, letting the edges hang slightly over the rim.
2. Make the filling. In a large bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice until the apples are evenly coated and the mixture looks slightly syrupy.
3. Fill the crust. Pour the apple filling into the prepared crust, mounding it slightly in the center. Dot the top of the filling evenly with the small pieces of butter.
4. Top the pie. Unroll the second pie crust and lay it over the filling. Trim both crusts to about 1/2 inch beyond the edge of the pie plate. Fold the edges under and crimp firmly to seal. Cut 4 to 6 small slits in the top crust to vent steam.
5. Apply the egg wash. Brush the top crust evenly with the beaten egg. Sprinkle with coarse sugar if using.
6. Bake. Place the pie on a foil-lined baking sheet to catch any drips. Bake for 50 to 55 minutes, until the crust is deep golden brown and the filling is bubbling through the vents. If the edges brown too quickly, cover them loosely with strips of foil after the first 25 minutes.
7. Make the maple glaze. While the pie is in its final 5 minutes of baking, whisk together the maple syrup and melted butter in a small bowl until combined.
8. Glaze and cool. Remove the pie from the oven and immediately brush the maple glaze over the entire top crust. Allow the pie to cool on a wire rack for at least 2 hours before slicing so the filling sets properly.

Nutrition (per serving)

Calories: 390 | Protein: 3g | Fat: 16g | Carbs: 60g | Fiber: 2g | Sodium: 280mg