Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 421
  • Fat:
  • 19 g
  • Saturated Fat:
  • 11 g
  • Cholesterol:
  • 75 mg
  • Sodium:
  • 187 mg
  • Carbohydrate:
  • 58 g
  • Fiber:
  • 2 g
  • Protein:
  • 5 g
Contest Winning Recipe

Maple Apple Cream Pie

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

SERVINGS

6-8

CATEGORY

Dessert

METHOD

Baked

PREP

30 min.

COOK

15 min.

TOTAL

45 min.

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

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.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008