Apple Maple Cream Pie


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This elaborate pie is ideal for autumn when apples are abundant. The homemade crust makes all the difference.

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  • 1 recipe Pastry for Double-Crust Pie (see recipe below)
  • 1/3 C. sugar
  • 3 Tbs. cornstarch
  • 1/4 tsp. salt
  • 6 C. sliced, peeled apples (6 medium)
  • 1/2 C. maple-flavored syrup or pure maple syrup
  • 1/4 C. whipping cream
  • 1/2 tsp. vanilla
  • Milk
  • Sugar or maple syrup

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Prepare and roll out pastry for double-crust pie. Line a 9-inch pie plate with half of the pastry. Set aside. For filling, in a large bowl, stir together the 1/3 C. sugar, the cornstarch, and the salt.

Add the apples and gently toss until coated. In a small bowl, stir together maple syrup, whipping cream, and vanilla. Pour over apple mixture. Fold until combined. Transfer to the pastry-lined pie plate.

Trim pastry to 1/2-inch beyond edge of pie plate. Roll out remaining pastry and cut into 1/2-inch-wide strips. (Or roll out second portion of pastry to form a top crust; cut slits.) Weave strips over filling for lattice crust. Press ends of strips into crust rim. Fold bottom pastry over strips; seal and crimp edge. Brush pastry with milk and sprinkle with sugar. To prevent over-browning, cover edge of pie with foil. If you like, place the pie on a baking sheet to catch drips.

Bake the pie in a 375 degree oven for 25 minutes. Remove the foil. Bake the pie for about 30 minutes more or until the top is golden. Serve warm or cool.  

Yield: 8 servings

Note: To make pastry cutouts on top of pie, roll out pastry scraps about 1/8 inch thick and use small cutters to form leaf shapes. Moisten with water and place atop unbaked crust.

Pastry for Double-Crust Pie


2 C. all-purpose flour

1/2 tsp. salt

2/3 C. shortening

6-7 Tbs. cold water


In a mixing bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 Tbs. of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 Tbs. cold water at a time, until all the dough is moistened. Divide dough in half. Form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Continue as directed above.

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