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Maple Apple Cream Pie

By: Christi Paulton

"We think this deliciously different dessert is a nice change from a traditional apple pie. Who can resist its tender apples smothered in a silky maple-flavored cream? This pie is definitely worth a try. -Christi Paulton, Phelps, Wisconsin."

Rate/Review | Read Reviews (13)

Prep Time:
30 Min

Cook Time:
15 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 pie

Ingredients

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

Directions

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.
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.