Maple Apple Cream Pie
- Reviews 1
Ready In: 2 hrs 45 mins
Serves: 6-8
Ingredients
- 1 unbaked pastry shell (9 inches)
- 2 tablespoons butter
- 6 medium apples, peeled and cut into eighths (about 2 pounds)
- 1⁄2 cup brown sugar, packed
- 2 tablespoons cornstarch
- 1⁄3 cup maple syrup
- 1 (12 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
Directions
- Line unpricked pastry shell with a double thickness of heavy-duty foil.
- Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer.
- Cool on a wire rack.
- 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.
- 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.
- 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.
- Yield: 6-8 servings.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off