New York Apple Maple Cream Pie


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A buttery crust is the base for plenty of apples, maple syrup, and a creamy filling.

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  • 9-inch Classic CRISCO Double Crust
  • 6 C. sliced, peeled baking apples such as Golden Delicious, Granny Smith or Jonathan (about 2 lbs. or 6 medium)
  • 1 C. sugar
  • 3 Tbs. cornstarch
  • 1/2 tsp. salt
  • 3/4 C. pure maple syrup , or maple flavor syrup
  • 1/3 C. heavy cream
  • Milk and sugar for glaze

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For crust, prepare as directed. Roll and press bottom crust into 9-inch pie plate. Reserve pastry scraps. Do not bake. Heat oven to 400ºF. For filling, place apples, sugar, cornstarch and salt in large bowl. Toss to coat. Combine maple syrup and heavy cream in small bowl. Pour over apple mixture. Mix gently. Spoon into unbaked pie crust. Moisten pastry edge with water. Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Decorate with pastry cutouts if desired. Cut slits in top crust to allow steam to escape. For glaze, brush with milk. Sprinkle with sugar. Bake at 400ºF for 40 to 50 minutes or until filling is bubbly and crust is golden brown. Cover edge with foil, if necessary, to prevent over-browning. Refrigerate leftover pie.

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