Maple Apple Cream Pie 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 Line unpricked pastry shell with a double thickness of heavy-duty Printed from tasteofhome.com Oct 15, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Maple Apple Cream Pie cont. 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. Printed from tasteofhome.com Oct 15, 2008 Copyright Reiman Media Group, Inc © 2008

	Maple Apple Cream Pie Serve with pie. Store in the refrigerator. Yield: 6-8 servings. Printed from tasteofhome.com Oct 15, 2008 Copyright Reiman Media Group, Inc © 2008