Maple Apple Cream Pie Recipe

Maple Apple Cream Pie Recipe

  • 1 (9 inch) unbaked pastry shell
  • 2 tablespoons butter
  • 6 medium Golden Delicious apples, peeled and cut into eighths
  • 1/2 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1/3 cup maple syrup
  • 1 (12 fluid ounce) can evaporated milk
  • 1 egg yolk, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon
  1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  2. In a skillet, melt butter. Add apples and brown sugar; cook and stir until apples are tender and coated, 15-20 minutes. Cool to room temperature. Spread evenly into shell.
  3. In a saucepan, combine cornstarch and syrup until smooth; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; add vanilla. Cool to room temperature without stirring. Pour over apples. Chill until set, about 2 hours.
  4. In a small mixing bowl, beat cream until it begins to thicken. Add sugar and cinnamon; beat until stiff peaks form. Serve with pie. Store in the refrigerator.
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