A flaky, maple-kissed apple pie made with bourbon barrel aged maple syrup and Vermont maple sugar that’s perfect for holidays, Sunday suppers, and cozy weekends at home.
If fall had a signature perfume, it would smell exactly like this pie: warm apples, a whisper of bourbon, and a deep maple sweetness drifting out of your oven and calling everyone into the kitchen “just to see how you’re doing.”
This Bourbon Maple Apple Pie takes the nostalgic comfort of a traditional apple pie and gives it a grown-up, Vermont-style upgrade with Wood’s Bourbon Barrel Aged Maple Syrup and Wood’s Vermont Maple Sugar. It tastes special enough for a holiday dessert table but is simple and homey enough to bake anytime you’re craving a cozy, maple-sweet treat.
Recipe card with full ingredients and instructions is below.
Why Bourbon, Maple, and Apples Are a Perfect Match
There’s a little flavor magic happening in this bourbon maple apple pie recipe:
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Wood’s Bourbon Barrel Aged Maple Syrup adds layers of flavor you won’t get from regular sugar—think notes of vanilla, oak, and caramel tucked inside that pure Vermont maple sweetness.
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Tart apples (like McIntosh) bring bright, juicy flavor that balances the richness. As they bake, they soften into that perfect tender bite without turning into applesauce.
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Warm spices like cinnamon and nutmeg deepen the whole experience, making every slice taste like wrapping up in your favorite flannel.
Instead of relying on plain white sugar, this pie leans on Wood’s Vermont Maple Sugar and Wood’s Bourbon Barrel Aged Maple Syrup to sweeten both the filling and the crust. That means every bite is infused with real maple flavor—not just the top or the edges.
A Buttery, Maple-Kissed Crust Worth Showing Off
This isn’t your average “the filling is the only reason we’re here” crust. This is a buttery, flaky, maple-kissed pie crust that absolutely holds its own.
A touch of Wood’s Bourbon Barrel Aged Maple Syrup in the dough adds subtle sweetness and gorgeous depth of flavor that pairs beautifully with the maple apple filling. As it bakes, the edges turn golden and crisp, and the whole kitchen smells like a bakery and a sugarhouse had a very delicious collaboration.
You’ll roll it out, crimp the edges, brush on that egg wash, and feel very pleased with yourself watching this bourbon maple apple pie go into the oven. And honestly? You should. You earned it.
Wholesome Ingredients, Indulgent Flavor
We’re not going to pretend this is health food—but we are going to celebrate a few smart choices baked into every slice:
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Apples bring natural sweetness, fiber, and vitamin C, so your filling doesn’t have to rely on tons of added sugar.
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Pure maple syrup and maple sugar are less processed than many refined sweeteners and contain small amounts of minerals like manganese and zinc. Because maple has such bold flavor, a little goes a long way in this maple apple pie.
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Warm spices like cinnamon and nutmeg are known for their antioxidant properties and have been used traditionally to support digestion and blood sugar balance.
It’s still dessert—but it leans into real, recognizable ingredients instead of artificial shortcuts.
What This Bourbon Maple Apple Pie Tastes Like
When you slice into your bourbon barrel aged maple syrup apple pie, here’s what you can expect:
- A flaky, tender crust with just a hint of maple complexity, thanks to that syrup worked right into the dough.
- A juicy apple filling sweetened with Wood’s Vermont Maple Sugar and more Bourbon Barrel Aged Maple Syrup, so the maple flavor threads through every layer.
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Balanced sweetness—not cloying, not flat. The tartness of the apples, the warmth of the spices, and the toasty maple-bourbon notes keep each other in check.
Serve it slightly warm and you’ll see the filling settle into glossy, cinnamon-flecked layers of apple goodness that hold together beautifully on the plate.
Serving Ideas for Maximum Pie Happiness
You can absolutely serve this maple apple pie plain and watch it disappear. But if you want to go the extra mile:
- Add a scoop of vanilla ice cream and drizzle a little extra Wood’s Bourbon Barrel Aged Maple Syrup over the top.
- Serve with a dollop of lightly sweetened whipped cream and a sprinkle of Wood’s Vermont Maple Sugar for a delicate maple crunch.
- For brunch, pair a small slice with hot coffee and a splash of maple syrup in your cream for a cozy, maple-forward moment.
Why We Love Baking with Wood’s Maple
At Wood’s, maple isn’t a trend—it’s a tradition. As a fourth-generation Vermont maple producer, we take our “From our sugar bush to your table” promise seriously.
- Our Bourbon Barrel Aged Maple Syrup starts with 100% pure Vermont maple syrup, then rests in freshly emptied bourbon barrels, soaking up all that gorgeous oak and vanilla character.
- Our Vermont Maple Sugar is simply dehydrated maple syrup. No additives, no fillers. Just pure maple in a form that swaps easily into your favorite baking recipes.
Using both in this Maple Bourbon Apple Pie means you’re not just making dessert—you’re building layers of real, honest flavor from the crust all the way through the filling.
Looking to stock up? You can find our maple favorites here: Shop Wood’s Vermont Maple Syrups.
The Best Times to Bake Bourbon Maple Apple Pie
Short answer? Anytime you want your kitchen to smell like happiness.
Longer answer:
- Thanksgiving and holiday gatherings
- Sunday suppers with family
- Celebrations where you want a dessert that feels classic but elevated
- Any day a bowl of apples is staring at you from the counter
This is the kind of holiday apple pie recipe that becomes “your” pie—the one people remember and quietly hope you’ll bring every year.
Ready to Bake Your New Favorite Apple Pie?
If you’re ready to give your classic apple pie an upgrade, this Bourbon Maple Apple Pie is the perfect place to start. Grab your apples, warm up the oven, and let Wood’s Bourbon Barrel Aged Maple Syrup and Wood’s Vermont Maple Sugar do the heavy lifting on flavor.
Scroll down to the recipe card for full measurements and step-by-step instructions.
