Apple Maple Cream Pie

READY IN: 1hr 30mins




  • 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.
  • 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.
  • Unroll into a 9-inch pie plate being careful not to stretch pastry.
  • 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.
  • 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.