Maple Cream Apple Pie


(4 votes) 4 4

I won a contest sponsored by our local newspaper with this apple pie recipe, and it was featured on a nearby restaurant's menu for a month. The combination of cream cheese, maple, apples, and walnuts makes for a tasty autumn treat!

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Serving Size / Yield

1 pie


  • 2 C. flour
  • 2/3 C. shortening
  • 1/2 tsp. salt
  • 2 Tbs. brown sugar
  • 5 Tbs. apple cider
  • 1 8 oz. pkg. cream cheese
  • 1/4 C. maple syrup
  • 2 Tbs. flour
  • 1 egg
  • 3/4 C. finely chopped walnuts
  • Apple Topping:
  • 4 C. sliced apples
  • 1/2 C. maple syrup
  • 1 tsp. vanilla
  • 2 Tbs. cornstarch
  • 2 Tbs. minute tapioca

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Preheat oven to 375 degrees.

To make crust, place flour, shortening, salt and sugar in a small bowl. Cut shortening into flour until crumbly. Sprinkle with cider, then fluff with a fork until cider it is absorbed. Gather into two equal balls. On a floured surface, roll out each ball into a 12-inch circle. Line a pie tin with one of the crusts.

To make maple cream filling, in a medium sized mixer bowl, beat together the cream cheese, maple syrup, flour, and egg. Stir in walnuts. Spoon mixture into the pie crust, and smooth it evenly.

For apple topping, combine apples, syrup, vanilla, cornstarch and tapioca. Spoon over the cream cheese mixture. Place remaining crust on top, flute edges, and vent. If desired, brush crust with milk and sprinkle with a little sugar for a nice glaze.

Bake in preheated oven for 45–55 minutes, or until crust is golden and juice is bubbly. Let cool to room temperature before serving.

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