Apple Maple Cream Pie
Recipe from Midwest Living

Fold in maple syrup and whipping cream with the apples to add a delicious twist to this apple pie.


Apple Maple Cream Pie


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Prep Time: 35 mins
Total Time: 1 hr 30 mins
Servings: 8 servings
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Ingredients
 
savings in
 
  • 1  recipe  Pastry for Double-Crust Pie (see recipe below)On Sale
  • 1/3  cup  sugarOn Sale
  • 3  tablespoons  cornstarchOn Sale
  • 1/4  teaspoon  saltOn Sale
  • 6  cups  sliced, peeled apples (6 medium)On Sale
  • 1/2  cup  maple-flavored syrup or pure maple syrupOn Sale
  • 1/4  cup  whipping creamOn Sale
  • 1/2  teaspoon  vanillaOn Sale
  •     MilkOn Sale
  •     Sugar or maple syrupOn Sale

Directions
1.
Prepare and roll out pastry for double-crust pie. Line a 9-inch pie plate with half of the pastry. Set aside.
2.
For filling, in a large bowl, stir together the 1/3 cup sugar, the cornstarch, and the salt. Add the apples and gently toss until coated.
3.
In a small bowl, stir together maple syrup, whipping cream, and vanilla. Pour over apple mixture. Fold until combined. Transfer to the pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate.
4.
Roll out remaining pastry and cut into 1/2-inch-wide strips. (Or roll out second portion of pastry to form a top crust; cut slits.) Weave strips over filling for lattice crust. Press ends of strips into crust rim. Fold bottom pastry over strips; seal and crimp edge. Brush pastry with milk and sprinkle with sugar. To prevent overbrowning, cover edge of pie with foil. If you like, place the pie on a baking sheet to catch drips.
5.
Bake the pie in a 375 degree F oven for 25 minutes. Remove the foil. Bake the pie for about 30 minutes more or until the top is golden. Serve warm or cool. Makes 8 servings.

Note
To make pastry cutouts on top of pie, roll out pastry scraps about 1/8 inch thick and use small cutters to form leaf shapes. Moisten with water and place atop unbaked crust.

Pastry for Double-Crust Pie
In a mixing bowl, stir together 2 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are peasize. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (6 to 7 tablespoons cold water total). Divide dough in half. Form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Continue as directed above.

Nutrition information
Calories 435, Total Fat 20 g, Cholesterol 10 mg, Sodium 205 mg, Carbohydrate 61 g. Percent Daily Values are based on a 2,000 calorie diet
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