Maple Apple Cream Pie

READY IN: 2hrs 45mins
Recipe by Sweet Diva MJ

From Taste of Home. We really like this recipe - the maple flavoring and the creamy filling make this delightfully different from the traditional apple pie.

Top Review by DanielleLyn

I made this last night seeing it in my TOH book. I went by the recipe exactly and it turned out delicious! I do have one tip that is a must! In the directions where it tells you to let the maple custard/cream sit and cool, DO NOT do that step. Instead of letting it cool, spread it on top of the apples immediately. Im not for sure why the directions tell you to let it cool before putting over the apples. Because all it does when it cools in the pan is sets up and gets very thick, that you can hardly spread it over top of the apples. So next time I wont bother for the apples or custard to cool and I'll add them in the pie shell warm. That will also cut down on assembly time. My hubby said to give this 10 stars! Delicious and easy! I love the cinnamon whipped cream over top. It makes the whole thing!

Ingredients Nutrition


  1. Line unpricked pastry shell with a double thickness of heavy-duty foil.
  2. Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer.
  3. Cool on a wire rack.
  4. In a skillet, melt butter.
  5. Add apples and brown sugar; cook and stir until apples are tender and coated, 15-20 minutes.
  6. Cool to room temperature.
  7. Spread evenly into shell.
  8. In a saucepan, combine cornstarch and syrup until smooth; gradually add milk.
  9. Cook and stir over medium-high heat until thickened and bubbly.
  10. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
  11. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly.
  12. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; add vanilla.
  13. Cool to room temperature without stirring. Pour over apples.
  14. Chill until set, about 2 hours.
  15. In a small mixing bowl, beat cream until it begins to thicken.
  16. Add sugar and cinnamon; beat until stiff peaks form.
  17. Serve with pie.
  18. Store in the refrigerator.
  19. Yield: 6-8 servings.

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