Apple Maple Cream Pie
- Makes: 8 servings
- Prep 35 mins
- Bake 55 mins
Fold in maple syrup and whipping cream with the apples to add a delicious twist to this apple pie.
Ingredients
-
1
Pastry for Double-Crust Pie (see recipe below)
-
1/3
cup
sugar
-
3
tablespoons
cornstarch
-
1/4
teaspoon
salt
-
6
cups
sliced, peeled apples (6 medium)
-
1/2
cup
maple-flavored syrup or pure maple syrup
-
1/4
cup
whipping cream
-
1/2
teaspoon
vanilla
-
Milk
-
Sugar or maple syrup
Directions
- Prepare and roll out pastry for double-crust pie. Line a 9-inch pie plate with half of the pastry. Set aside.
- 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.
- 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.
- 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.
- 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
Ingredients
- 2 1/4
cups
all-purpose flour
- 3/4
teaspoon
salt
- 2/3
cup
shortening
-
Water
Directions
- In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time until all the flour mixture is moistened (about 8 to 10 tablespoons 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 edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry even with the rim of the pie plate. Fill pie and continue as directed.
Nutrition Facts
(Apple Maple Cream Pie)
Servings Per Recipe 8, cal. (kcal) 435, carb. (g) 61, Fat, total (g) 20, chol. (mg) 10, sodium (mg) 205