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Prep Time: 45 Minutes Cook Time: 75 Minutes |
Ready In: 120 Minutes Servings: 8 |
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We really like this recipe - the maple flavoring and the creamy filling make this delightfully different from the traditional apple pie. Ingredients:
1 unbaked pastry shell (9 inches) |
2 tablespoons butter |
6 medium apples, peeled and cut into eighths (about 2 pounds) |
1/2 cup brown sugar, packed |
2 tablespoons cornstarch |
1/3 cup maple syrup |
1 (12 ounce) can evaporated milk |
1 egg yolk, lightly beaten |
1 teaspoon vanilla extract |
1/2 cup heavy whipping cream |
1 tablespoon sugar |
1/4 teaspoon ground cinnamon |
Directions:
1. Line unpricked pastry shell with a double thickness of heavy-duty foil.
2. Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer.
3. Cool on a wire rack.
4. In a skillet, melt butter.
5. Add apples and brown sugar; cook and stir until apples are tender and coated, 15-20 minutes.
6. Cool to room temperature.
7. Spread evenly into shell.
8. In a saucepan, combine cornstarch and syrup until smooth; gradually add milk.
9. Cook and stir over medium-high heat until thickened and bubbly.
10. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
11. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly.
12. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; add vanilla.
13. Cool to room temperature without stirring. Pour over apples.
14. Chill until set, about 2 hours.
15. In a small mixing bowl, beat cream until it begins to thicken.
16. Add sugar and cinnamon; beat until stiff peaks form.
17. Serve with pie.
18. Store in the refrigerator.
19. Yield: 6-8 servings.
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