Maple Miso Apple Pie Recipe (with Video)

Prep the Apple Pie Filling
1. Peel the apples, then cut into quarters
2. Remove the core from each quarter by placing one of the flat sides against the cutting board and cutting down at a 45 degree angle
3. Thinly slice each apple quarter into roughly 1/8 inch thick slices and place in a large bowl
4. In a small bowl, mix together the lemon juice, miso, and vanilla until smooth, then toss with the apples
5. In a medium bowl, combine the maple sugar, tapioca, and spices until the starch is evenly distributed, then toss with the apples
6. Set the filling aside while you prepare the crust
Assemble and bake the pie
1. Preheat the oven to 400 F and place a rack in the bottom of the oven
2. Lightly flour the counter or a piece of parchment, and roll out the larger disk of pie dough into a 13-inch round
3. Transfer the dough to a 9-inch pie plate and trim the edges so that there is an even 1/2 inch overhang around the pie
4. Fill the crust with the apples and any juices that have collected in the bowl
5. Roll out the second, smaller disk of pie dough into an 11-inch round
6. If desired, cut a maple leaf-shaped hole in the center of the dough
7. Place the sheet on top of the filling and trim the edges to line up with the bottom crust
8. Pinch the top and bottom crusts together, then fold the crust under itself, away from the center, so that it is tucked against the lip of the pie plate
9. Hold the thumb of your left hand inside the rim of the crust and position the thumb and index finger of your right hand on the other side of the crust, straddling your left thumb
10. Press out with your left thumb while pressing in your right thumb and index finger. Continue around the rim of the pie until the entire crust is decoratively crimped
11. Combine the soy milk and maple syrup and brush a thin coating on the top of the pie
12. Sprinkle the pie generously with raw sugar
13. Transfer the pie plate to a parchment-lined baking sheet and bake for 20 mins at 400 F, then turn the oven down to 375 F and continue baking until there are juices bubbling around the edge for at least 15 mins, about 1 hour longer; cover the edges with aluminum foil if they brown too quickly
14. Remove the pie from the oven and brush with a thin layer of maple syrup for extra shine
15. Allow the pie to cool for at least 1 hour before serving, warm or at room temperature