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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 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

Printed from tasteofhome.com Oct 15, 2008

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Maple Apple Cream Pie cont.

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.