Maple Apple Cream Pie

Name: Maple Apple Cream Pie
Ingredients: 1 unbaked pastry shell (9 inches); 2 tablespoons butter; 6 medium Golden Delicious apples (about 2 pounds), peeled and cut into eighths; 1/2 cup packed brown sugar; 2 tablespoons cornstarch; 1/3 cup maple syrup; 1 can (12 ounces) 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

12 ingredients

4 steps

Ingredients

1 unbaked pastry shell (9 inches)
2 tablespoons butter
6 medium Golden Delicious apples (about 2 pounds), peeled and cut into eighths
1/2 cup packed brown sugar
2 tablespoons cornstarch
1/3 cup maple syrup
1 can (12 ounces) 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

1

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.
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 bowl, beat cream until it begins to thicken. Gradually add sugar and cinnamon; beat until stiff peaks form. Serve with pie. Store in the refrigerator.