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Maple and Cream Apple Pie

Total Time

Prep: 40 min. Bake: 40 min. + cooling

Makes

8 servings

The cream in this pie makes it so rich and delicious. If you're looking for something a little out of the ordinary, this is it. —Glenda Ardoin, Hessmer, Louisiana
Maple and Cream Apple Pie Recipe photo by Taste of Home

Ingredients

  • 1 cup plus 1/4 teaspoon sugar, divided
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 6 cups thinly sliced peeled Granny Smith apples
  • 6 tablespoons maple syrup
  • 1/4 cup heavy whipping cream
  • Dough for double-crust pie
  • 1/2 teaspoon 2% milk

Directions

  1. Preheat oven to 400°. For filling, in a large bowl, combine 1 cup sugar, cornstarch and salt. Add apples; toss gently to coat. Combine maple syrup and cream; pour over apple mixture.
  2. On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Add filling. Roll remaining dough to 1/8 in. thick. Cut out crust with a 1-1/2-in. leaf-shaped cookie cutter. With a sharp knife, lightly score cutouts to resemble veins on leaves. Place cutouts over filling. Brush cutouts with milk; sprinkle with remaining 1/4 tsp sugar.
  3. Cover edge loosely with foil. Bake for 20 minutes. Uncover; bake until crust is golden brown and filling is bubbly, 20-25 minutes. Cool on a wire rack. Refrigerate leftovers.
Dough for double-crust pie
Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 557 calories, 26g fat (16g saturated fat), 69mg cholesterol, 462mg sodium, 79g carbohydrate (44g sugars, 2g fiber), 5g protein.

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