“A rich, maple cream filling topped with cinnamony apples and a crunchy streusel topping” is how field editor Sue Smith of Norwalk, Connecticut describes her heavenly holiday pie. “I’ve also layered the maple cream and streusel from this recipe in parfait glasses for a quick, elegant dessert.” —Sue A. Smith, Norwark, Connecticut
- 4 cups thinly sliced peeled tart apples
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 cup butter, cubed
- 1 pastry shell (9 inches), baked
- 1 package (8 ounces) cream cheese, softened
- 1-1/2 cups cold milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 teaspoon maple extract
- 1/4 cup sugar
- 3 tablespoons quick-cooking oats
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter, melted
- In a large bowl, toss apples, sugar and cinnamon. In a large skillet, cook apple mixture in butter for 10-12 minutes or until tender; cool. Spoon into pastry shell; set aside.
- In a small bowl, beat cream cheese until fluffy. In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Gradually beat into cream cheese. Stir in extract. Spoon over apple layer. Cover and refrigerate for 2 hours or until set.
- Meanwhile, in a small bowl, combine topping ingredients. Spread onto an ungreased baking sheet. Bake at 350° for 20-25 minutes or until crisp and golden brown, stirring three or four times. Cool. Just before serving, sprinkle topping over pie. Yield: 6-8 servings.
Originally published as Maple-Cream Apple Pie in Taste of Home October/November 2006, p11
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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