Maple Apple Cream Pie Recipes

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MAPLE APPLE CREAM PIE



Maple Apple Cream Pie image

We think this deliciously different dessert is a nice change from a traditional apple pie. Who can resist its tender apples smothered in a silky maple-flavored cream? This pie is definitely worth a try. -Christi Paulton, Phelps, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6-8 servings.

Number Of Ingredients 12

1 unbaked pastry shell (9 inches)
2 tablespoons butter
6 medium Golden Delicious apples (about 2 pounds), peeled and cut into eighths
1/2 cup packed brown sugar
2 tablespoons cornstarch
1/3 cup maple syrup
1 can (12 ounces) 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

Steps:

  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , In a skillet, melt butter. Add apples and brown sugar; cook and stir until apples are tender and coated, 15-20 minutes. Cool to room temperature. Spread evenly into shell. , In a saucepan, combine cornstarch and syrup until smooth; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; add vanilla. Cool to room temperature without stirring. Pour over apples. Chill until set, about 2 hours. , In a small bowl, beat cream until it begins to thicken. Gradually add sugar and cinnamon; beat until stiff peaks form. Serve with pie. Store in the refrigerator.

Nutrition Facts : Calories 421 calories, Fat 19g fat (11g saturated fat), Cholesterol 75mg cholesterol, Sodium 187mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 2g fiber), Protein 5g protein.

MAPLE-CREAM APPLE PIE



Maple-Cream Apple Pie image

"A rich, maple cream filling topped with cinnamony apples and a crunchy streusel topping" is how field editor Sue Smith of Norwalk, Connecticut describes her heavenly holiday pie. "I've also layered the maple cream and streusel from this recipe in parfait glasses for a quick, elegant dessert." -Sue A. Smith, Norwark, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6-8 servings.

Number Of Ingredients 16

4 cups thinly sliced peeled tart apples
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup butter, cubed
1 pastry shell (9 inches), baked
FILLING:
1 package (8 ounces) cream cheese, softened
1-1/2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon maple extract
TOPPING:
1/4 cup sugar
3 tablespoons quick-cooking oats
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons butter, melted

Steps:

  • In a large bowl, toss apples, sugar and cinnamon. In a large skillet, cook apple mixture in butter for 10-12 minutes or until tender; cool. Spoon into pastry shell; set aside. , In a small bowl, beat cream cheese until fluffy. In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Gradually beat into cream cheese. Stir in extract. Spoon over apple layer. Cover and refrigerate for 2 hours or until set. , Meanwhile, in a small bowl, combine topping ingredients. Spread onto an ungreased baking sheet. Bake at 350° for 20-25 minutes or until crisp and golden brown, stirring three or four times. Cool. Just before serving, sprinkle topping over pie.

Nutrition Facts : Calories 469 calories, Fat 27g fat (16g saturated fat), Cholesterol 65mg cholesterol, Sodium 463mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.

MAPLE CREAM PIE



Maple Cream Pie image

Provided by Food Network

Categories     dessert

Time 4h45m

Yield One 9-inch pie

Number Of Ingredients 24

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes
1/2 cup ice-cold water
1 teaspoon lemon juice
6 large egg yolks
1/2 cup maple syrup
1/4 cup cornstarch
Pinch of salt
1 cup heavy cream
1 cup whole milk
1 tablespoon vanilla bean paste or vanilla extract
2 tablespoons unsalted butter, at room temperature
2 cups cold heavy cream
1/2 cup cold mascarpone cheese
1/4 cup maple syrup or 1/4 cup maple sugar
12 Maple Cookies, recipe follows, optional
12 ounces (3 sticks) unsalted butter
3/4 cup real maple syrup, preferably grade B
3/4 cup sugar
3 1/4 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt

Steps:

  • For the crust: In the bowl of a food processor, pulse together the flour, sugar, and salt until combined. Add the butter and pulse until the mixture resembles coarse cornmeal. While continuing to pulse, slowly add the water and lemon juice until the dough just comes together. Squeeze a small amount of dough between your thumb and index finger to make sure it holds its shape. If it doesn't, add cold water 1 tablespoon at a time while still pulsing, but make sure that the dough doesn't form into a wet ball.
  • Remove the dough from the food processor. Divide the dough in half, press each half into a disk, and wrap with plastic wrap. Refrigerate the dough for 20 minutes. (You will only use 1 disk of dough for this recipe; the other disk of dough will keep for up to 1 month, wrapped well, in the freezer.)
  • Preheat the oven to 350 degrees F.
  • On a lightly floured work surface, roll 1 dough disk out to a 12-inch round. Line a 9-inch pie pan with the dough. Crimp the edges and dock the bottom of the dough with a fork. Freeze the dough in the pan for 20 minutes.
  • Line the dough-lined pan with parchment paper and fill to the rim with dried beans or pie weights. Bake for 20 minutes. Remove the weights and parchment. Continue baking until the crust is baked through, 15 to 20 more minutes. Let cool completely.
  • For the filling: In the bowl of a stand mixer fitted with a whisk attachment, combine the egg yolks, maple syrup, cornstarch, and salt, whisking until smooth and pale.
  • In a large, heavy saucepan, combine the cream, milk, and vanilla and bring to a simmer. With the mixer running on medium speed, slowly and carefully pour the hot milk mixture into the mixer and whisk until combined.
  • Transfer the mixture back to the saucepan and whisk constantly over medium-low heat until the mixture thickens to the consistency of mayonnaise. Remove the pastry cream from the heat and add the butter, whisking until incorporated. Pour the pastry cream directly into the cooled prepared crust. Cover the tart with plastic wrap and refrigerate until cool.
  • To finish: In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream, mascarpone, and maple syrup to stiff peaks. Using a small offset spatula, spread the topping across the surface of the pie.
  • Garnish each slice with a Maple Cookie, if you like.
  • Preheat oven to 350 degrees F. Line 2 sheet pans with parchment paper.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, maple syrup, and 1/2 cup of the sugar until light and fluffy.
  • In a large mixing bowl, whisk together the flour, cornstarch, and salt until fully combined. Add the flour mixture all at once to the butter mixture and mix on low speed until just incorporated. Turn the dough out onto a sheet of plastic wrap. Press the dough into a disk and wrap it up. Refrigerate for 1 hour.
  • On a floured work surface, roll out the dough to 1/8 inch thick. Using a maple leaf cookie cutter, stamp out cookies and place 1/2 inch apart on the prepared pans. Press together and re-roll the scraps 1 time. Sprinkle the cookies with a light, even layer of the remaining 1/4 cup sugar.
  • Bake until the edges of the cookies are golden brown, 15 to 17 minutes.

MAPLE CREAM PIE



Maple Cream Pie image

Provided by Samantha Seneviratne

Categories     dessert

Time 8h50m

Yield 8 to 10 Servings

Number Of Ingredients 14

1 1/2 ounces walnuts (about 1/3 cup)
1 tablespoon granulated sugar
1 1/2 cups all purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 to 4 tablespoons iced water
1 1/4 cups pure maple syrup
6 large egg yolks
1/4 cup cornstarch
2 cups whole milk
1 cup heavy cream
1/2 teaspoon kosher salt
2 tablespoons unsalted butter
1 cup cold heavy cream, whipped to soft peaks

Steps:

  • Prepare the pastry in a food processor, combine the walnuts and sugar and pulse until the nuts are finely ground. Add the flour and salt and pulse to incorporate. Add the butter and pulse until the mixture is the texture of coarse meal with pea size pieces. Add 2 tablespoons of ice water and pulse until the dough is evenly moistened. The dough should hold together when squeezed, but not be too wet. Add up to 2 more tablespoons of ice water, if necessary. Tip out the dough onto a piece of plastic wrap and using the plastic to gather the dough together, form it into a disk. Chill for at least 2 hours or up to 2 days. (Alternatively, you can freeze the dough for up to 1 week).
  • Preheat oven to 375 degrees F. On a lightly floured surface, roll out the dough into a 12-inch-diameter round (about 1/8 inch thick). Transfer the dough to a 9-inch standard pie plate. Trim the excess dough and fold it to make a decorative edge. Wrap in plastic wrap and freeze for at least 15 minutes. Line the frozen shell with parchment paper or foil and fill with pie weights. Bake the crust until the edges are lightly golden and the crust beneath the parchment is dry, about 25 minutes. Remove the parchment and weights and continue to bake the crust until it is golden brown about 15 to 20 minutes. Transfer the pan to a wire rack to cool completely. Set a fine mesh sieve next to the crust for later.
  • Prepare the filling: In a small saucepan, bring the maple syrup to a boil over high heat, then lower the heat to maintain a gentle simmer. Continue to cook the syrup until it has reduced by about half, about 12 minutes. (You can occasionally pour the syrup into a glass measuring cup to check the volume.) In a medium saucepan (away from the stovetop), whisk the egg yolks with the cornstarch until smooth. In a slow stream, while whisking, add the milk and cream. Add the salt, butter, and reduced maple syrup. Don't worry if the syrup seizes. It will smooth out in the next step when you heat the custard. Cook the milk mixture over medium heat, stirring constantly with a wooden spoon, until it has thickened and come to a low boil, about 7 minutes. Cook the custard for 1 minute more and then pour it through the sieve into the cooled crust and spread it out evenly.
  • Press a piece of waxed paper directly onto the surface of the custard and transfer the pie to the fridge. Chill the pie for at least 4 hours or up to overnight. To serve, top the pie with whipped cream.

APPLE MAPLE CRUMBLE PIE



Apple Maple Crumble Pie image

This is a good recipe to use when you have fresh apples in autumn.

Provided by CONFITUR

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 50m

Yield 6

Number Of Ingredients 7

5 apples - peeled, cored and sliced
⅔ cup maple syrup
½ cup butter
½ cup brown sugar
¾ cup all-purpose flour
1 pinch salt
¾ cup rolled oats

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place the apples in an 8x8 inch baking dish. Pour the maple syrup over the apples. In a bowl, cream together the butter and brown sugar. Stir in the flour, salt and oats. Sprinkle the oat mixture over the apples.
  • Bake in preheated oven 35 minutes, until golden and bubbly and apples are tender.

Nutrition Facts : Calories 451.7 calories, Carbohydrate 76.1 g, Cholesterol 40.7 mg, Fat 16.4 g, Fiber 4.2 g, Protein 3.4 g, SaturatedFat 9.9 g, Sodium 145.2 mg, Sugar 50.7 g

MAPLE CREAM PIE



Maple Cream Pie image

This pie is delicious and I serve it often when I have guests over for dinner. New York is one of the nation's top producers of maple syrup.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 9

Pastry for single-crust pie (9 inches)
1/4 cup cornstarch
1/4 teaspoon salt
1-3/4 cups whole milk, divided
3/4 cup plus 1 tablespoon maple syrup, divided
2 large egg yolks, lightly beaten
2 tablespoons butter
1 cup heavy whipping cream
Sliced almonds, toasted

Steps:

  • Preheat oven to 450°. Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., For filling, combine cornstarch and salt in a large saucepan. Stir in 1/2 cup milk until smooth. Gradually stir in remaining milk and 3/4 cup maple syrup. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter. Cool to room temperature without stirring., In a chilled small bowl, beat cream on high speed until stiff peaks form. Fold 1 cup cream into cooled filling; spoon into crust. Fold remaining syrup into remaining cream; frost top of pie. Refrigerate overnight. Garnish with toasted almonds. Refrigerate leftovers.

Nutrition Facts : Calories 396 calories, Fat 24g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 245mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 0 fiber), Protein 4g protein.

QUEBECOIS MAPLE CREAM PIE



Quebecois Maple Cream Pie image

I had the most amazing sugar pie in Quebec City, Canada at a restaurant called the Cochon Dingue. (The Crazy Pig). Their version is custardy versus the soft-fudgy/brown sugar ones that are a regional specialty. The pie tastes better if made 1 night (or more) before serving. Good luck on having it around for that long! Serve topped with creme fraiche, if desired.

Provided by CTREYNARD

Categories     Desserts     Pies

Time 2h20m

Yield 8

Number Of Ingredients 8

¾ cup real maple syrup (dark amber)
2 ¼ cups heavy cream
4 egg yolks
1 egg
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 (9 inch) pie shell, baked

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Place the pie crust in its plate in a large, shallow baking pan lined with foil in case of a boil-over.
  • Bring maple syrup to a boil in a heavy saucepan over medium heat, and cook for 5 to 7 minutes, to reduce syrup down by about one-quarter. Stir in cream, bring the mixture to a simmer, then remove from heat.
  • Whisk egg yolks and egg together in a large bowl. Very gradually add the cream mixture to the eggs, about 1/4 cup at a time, whisking constantly. Stir in salt, vanilla extract, and vinegar. Pour the batter into the prepared pie crust.
  • Bake until the pie is mostly set but jiggles slightly when moved, about 1 hour. Let cool before serving.

Nutrition Facts : Calories 463.4 calories, Carbohydrate 32.8 g, Cholesterol 217.4 mg, Fat 35.4 g, Fiber 0.4 g, Protein 4.9 g, SaturatedFat 18.4 g, Sodium 453.5 mg, Sugar 17.9 g

MAPLE-APPLE PIE



Maple-Apple Pie image

Experience a whole new apple pie taste! Just a touch of syrup adds the sweet familiar taste of maple for a flavorful new twist on a classic dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 8

Number Of Ingredients 8

2 cups Gold Medal™ all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
6 cups thinly sliced peeled tart apples (5 medium)
1/2 cup packed brown sugar
3 tablespoons butter or margarine, melted
6 tablespoons maple-flavored syrup

Steps:

  • In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Heat oven to 425°F. With floured rolling pin, roll 1 round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  • In medium bowl, mix apples and brown sugar. Place in pastry-lined pie plate. Drizzle with butter and 3 tablespoons of the syrup. Trim overhanging edge of pastry 1/2 inch from rim of plate.
  • Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired.
  • Bake 15 minutes. Make diagonal cuts about 1 inch apart through top crust. Pour remaining syrup over top. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 25 minutes or until crust is deep golden brown, removing foil for last 15 minutes of baking. Cool completely.

Nutrition Facts : Calories 475, Carbohydrate 61 g, Cholesterol 10 mg, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg

MOM'S MAPLE-APPLE PIE



Mom's Maple-Apple Pie image

Mom's apple pie might be a cliché, but others have tried and failed to rival my mom's recipe. My siblings and I panic when anyone else takes the holiday apple pie assignment, but we make sure Mom is making hers, too. -Rebecca Little, Park Ridge, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 11

1 cup sugar
2 tablespoons all-purpose flour
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
6 medium tart apples (about 2-1/4 pounds), peeled and thinly sliced
1 tablespoon lemon juice
1 (14.1 ounces) refrigerated pie pastry
2 tablespoons butter
3 tablespoons maple syrup, divided
Warm maple syrup, optional

Steps:

  • In a small bowl, combine the first five ingredients. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat., Unroll one pastry sheet into a 9-in. pie plate; trim even with rim. Add filling. Dot with butter; drizzle with 2 tablespoons maple syrup. Unroll remaining pastry; place over filling. Trim, seal and flute edge. Cut slits in top. Brush pastry with 1 tablespoon maple syrup., Bake at 425° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover pie loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, serve with warm maple syrup.

Nutrition Facts : Calories 438 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 295mg sodium, Carbohydrate 70g carbohydrate (42g sugars, Fiber 2g fiber), Protein 2g protein.

OLD FASHIONED APPLE CREAM PIE



Old Fashioned Apple Cream Pie image

A rich custard-like filling. The combined flavor of apples and cream cheese is mouthwatering. Strawberry jelly may be used in place of apricot preserves.

Provided by Karen Anne Bush

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Yield 8

Number Of Ingredients 10

1 (9 inch) pie crust, baked
4 cups thinly sliced apples
2 tablespoons white sugar
2 tablespoons lemon juice
¼ cup butter
1 (8 ounce) package cream cheese, softened
1 ½ cups milk
1 (3.5 ounce) package instant vanilla pudding mix
1 teaspoon lemon zest
¼ cup apricot preserves

Steps:

  • Place sliced apples in a large bowl and toss with sugar and lemon juice. Melt butter or margarine in a large skillet over medium heat. Add apples to skillet and saute until tender. Allow to cool.
  • In a medium mixing bowl, beat cream cheese until fluffy. Gradually beat in 1 cup milk, pudding mix, and lemon rind. Add remaining 1/2 cup milk, and beat until smooth. Spread mixture into pastry shell. Arrange apples over cream cheese layer.
  • In a small saucepan, heat preserves until runny. Using a pastry brush, lightly coat apples. Refrigerate pie for at least 1 hour before serving.

Nutrition Facts : Calories 367.3 calories, Carbohydrate 40.6 g, Cholesterol 49.7 mg, Fat 21.8 g, Fiber 1.7 g, Protein 4.6 g, SaturatedFat 12.1 g, Sodium 425.6 mg, Sugar 26.1 g

APPLE MAPLE CREAM PIE



Apple Maple Cream Pie image

"Maple syrup adds a delicious twist to this apple pie." --BHG.com I found this recipe whilst browsing through their site and this sounded so delicious. I'll be trying this ASAP and I thought I would share it w/ everyone!

Provided by Cynna

Categories     Pie

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

2 cups flour
1/2 teaspoon salt
2/3 cup shortening or 2/3 cup lard
6 -7 tablespoons ice water
1/3 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
6 cups apples, sliced and peeled (6 medium)
1/2 cup maple syrup or 1/2 cup pure maple syrup
1/4 cup whipping cream
1/2 teaspoon vanilla
milk
sugar or maple syrup

Steps:

  • In a mixing bowl, stir together 2 cups all-purpose flour and 1/2 teaspoon salt.
  • Using a pastry blender, cut in 2/3 cup shortening until pieces are peasize.
  • Sprinkle 1 tablespoon 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 tablespoon 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.
  • Unroll into a 9-inch pie plate being careful not to stretch pastry.
  • In a large bowl, stir together the 1/3 cup 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 overbrowning, 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 F 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.
  • 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.

Nutrition Facts : Calories 436, Fat 20.3, SaturatedFat 6.1, Cholesterol 10.2, Sodium 224.7, Carbohydrate 61.6, Fiber 3.1, Sugar 30.2, Protein 3.6

MAPLE AND CREAM APPLE PIE



Maple and Cream Apple Pie image

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

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 8

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

Steps:

  • 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. , On a lightly floured surface, roll one half of 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., Cover edge loosely with foil. Bake for 20 minutes. Uncover; bake until crust is golden brown and filling is bubbly, 20-25. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 557 calories, Fat 26g fat (16g saturated fat), Cholesterol 69mg cholesterol, Sodium 462mg sodium, Carbohydrate 79g carbohydrate (44g sugars, Fiber 2g fiber), Protein 5g protein.

APPLE PIE WITH CHEDDAR AND MAPLE WHIPPED CREAM



Apple Pie with Cheddar and Maple Whipped Cream image

Provided by Eric Greenspan

Categories     dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 21

2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
5 ounces grated Cheddar, plus 6 ounces for the top
14 tablespoons chilled unsalted butter, cubed
2 Granny Smith apples, peeled, cored and cut into wedges
2 Red Delicious apples, peeled, cored and cut into wedges
1 cup brown sugar
1/2 cup all-purpose flour
3 tablespoons unsalted butter, melted
2 shots (3 ounces) bourbon
1 shot (1.5 ounces) maple syrup
2 teaspoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon cracked black pepper
1/4 teaspoon kosher salt
Pinch ground cloves
Pinch ground nutmeg
1 cup heavy cream
1 tablespoon maple syrup
1 teaspoon granulated sugar

Steps:

  • For the crust: Pulse the flour, granulated sugar and salt together in a food processor to combine. Add the 5 ounces Cheddar and pulse, then add the butter and pulse until it creates a coarse meal with some larger butter lumps. Add water a tablespoon at a time (no more than 1/2 cup) while processing just until the dough comes together. Turn out onto a piece of plastic wrap and form into a disc. Refrigerate while making the filling.
  • For the filling: Preheat the oven to 450 degrees F.
  • Stir together the apples, brown sugar, flour, butter, bourbon, maple syrup, lemon juice, cinnamon, pepper, salt, cloves and nutmeg in a large bowl.
  • Roll out the dough, using additional flour as needed, into a circle large enough to drape into a 10-inch pie plate or cast-iron skillet. Cover with the filling. Bake for 10 to 15 minutes, then lower oven to 350 degrees F and bake for 30 minutes more. Sprinkle on the remaining 6 ounces Cheddar to the top of the pie and bake until browned and melted, 15 minutes. Let cool until cheese hardens.
  • For the whipped cream: Beat together the cream, syrup and granulated sugar until firm.
  • Serve the pie with the whipped cream.

MAPLE APPLE PIE



Maple Apple Pie image

Make and share this Maple Apple Pie recipe from Food.com.

Provided by CoffeeMom

Categories     Pie

Time 1h3m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 teaspoon baking powder
1 tablespoon maple syrup
2/3 cup Crisco shortening
7 cups apples, peeled and sliced
3/4 cup maple syrup
2 tablespoons cornstarch
2 tablespoons maple syrup
1/2 cup pecans, Chopped
2 cups unbleached flour
1 teaspoon butter
1 teaspoon salt

Steps:

  • 7 to 8 T cold water Preheat oven to 375 degrees. For crust, combine flour, baking powder and salt in large mixing bowl. Cut in Crisco shortening with pastry blender or 2 knives until mixture is uniform. Sprinkle water in, 1 tbsp. at a time, until dough forms a ball. Divide dough into 2 equal parts.
  • On lightly floured surface, roll bottom crust into circle 1/8" thick and 1/2" larger than and inverted 9" pie plate. Gently, ease crust into greased plate, being careful not to stretch dough. Trim edge even with plate.
  • For filling, microwave apple slices on high for 2 minutes. Stir; repeat procedure twice or until apples begin to soften. Set aside.
  • In separate microwaving bowl, combine maple syrup and cornstarch.
  • Microwave 2 minutes; stir. Repeat procedure until mixture starts to thicken. Add the thickened mixture to apples. Toss lightly until apples are well coated; set aside to cool. Spoon cooled Apple filling into unbaked pastry shell.
  • For nut filling, combine pecans, syrup and butter in microwaving bowl. Microwave on high 1 minute, stir and continue to microwave an additional minute on medium setting. Stir to break up mixture.
  • Spread nut mixture on top of apple filling.
  • On lightly floured surface, roll out top crust the same as bottom. Carefully,lift top crust onto filled pie;trim 1/2" beyond edge of pie plate. Fold top edge under crust. Crimp edges or flute as desired. Slit top crust with knife to allow steam to escape. Bake at 375 degrees for 60 minutes or until apples start to bubble. Brush top of pie with maple syrup; continue to bake and additional 5 minutes.

Nutrition Facts : Calories 639.7, Fat 30.8, SaturatedFat 6.8, Cholesterol 1.7, Sodium 429.4, Carbohydrate 89.4, Fiber 5.5, Sugar 45.5, Protein 5.5

APPLE CREAM PIE



Apple Cream Pie image

This is a family favorite.

Provided by Kay Conner

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 4h

Yield 8

Number Of Ingredients 8

4 cups thinly sliced apples
1 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
4 tablespoons butter
2 cups half-and-half
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place apples in pie shell. Mix together sugar, flour, nutmeg, and cinnamon. Sprinkle this mixture over apples in shell.
  • Melt the butter stir into the cream; pour liquids over apples.
  • Bake in preheated oven until apples are tender, filling is bubbling, and crust is golden brown, about 35 minutes. Allow to cool to room temperature, and then refrigerate to allow filling to set.

Nutrition Facts : Calories 383 calories, Carbohydrate 48.6 g, Cholesterol 37.7 mg, Fat 20.5 g, Fiber 2.8 g, Protein 3.6 g, SaturatedFat 10 g, Sodium 183.4 mg, Sugar 31.7 g

MAPLE APPLE CREAM PIE



Maple Apple Cream Pie image

From Taste of Home. We really like this recipe - the maple flavoring and the creamy filling make this delightfully different from the traditional apple pie.

Provided by Sweet Diva MJ

Categories     Pie

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 12

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

Steps:

  • Line unpricked pastry shell with a double thickness of heavy-duty foil.
  • Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer.
  • Cool on a wire rack.
  • In a skillet, melt butter.
  • Add apples and brown sugar; cook and stir until apples are tender and coated, 15-20 minutes.
  • Cool to room temperature.
  • Spread evenly into shell.
  • In a saucepan, combine cornstarch and syrup until smooth; gradually add milk.
  • Cook and stir over medium-high heat until thickened and bubbly.
  • Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
  • Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly.
  • Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; add vanilla.
  • Cool to room temperature without stirring. Pour over apples.
  • Chill until set, about 2 hours.
  • In a small mixing bowl, beat cream until it begins to thicken.
  • Add sugar and cinnamon; beat until stiff peaks form.
  • Serve with pie.
  • Store in the refrigerator.
  • Yield: 6-8 servings.

Nutrition Facts : Calories 546.3, Fat 26.4, SaturatedFat 12.4, Cholesterol 85.3, Sodium 262.4, Carbohydrate 73.6, Fiber 4.5, Sugar 44.9, Protein 6.9

MAPLE-GLAZED CREAM CHEESE APPLE PIE



Maple-Glazed Cream Cheese Apple Pie image

My favorite apple pie of all time -- the cream cheese mixture is so amazing and perfect that I just cannot go back to regular apple pies. I found a recipe for breakfast apple tarts in Gourmet, Oct. 1994 and changed it around a bit to create this pie.

Provided by enigmused

Categories     Dessert

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (8 ounce) package cream cheese, softened
1/4 cup confectioners' sugar
1 teaspoon vanilla
4 medium apples (Empire, Gala, or Golden Delicious)
2 tablespoons granulated sugar
1 (17 1/4 ounce) package frozen puff pastry, thawed (2 sheets)
1 large egg, beaten lightly with 1 tablespoon water
1/2 cup pure maple syrup, at least 1/2 cup

Steps:

  • Preheat oven to 375°F.
  • In a small bowl stir together cream cheese, confectioners' sugar, and vanilla until smooth.
  • Peel, halve, and core apples and cut into 1/4-inch slices. Place apples in a saucepan and cover with maple syrup -- about a 1/2 cup, but eyeball it to your liking. Stir over low-heat until apples are softened. Remove apples and place in a bowl to cool. Do not discard syrup, as you'll use it later for the glaze.
  • Unroll puff pastry and place one sheet inside a 9" baking pan. Spread cream cheese mixture on pastry sheet and top with apples. Place the second pastry sheet on top of the apples and seal the edges by folding pastry sheet edges together. Brush egg wash over top of pie and edges and sprinkle with sugar.
  • Bake pie in middle of oven 30 minutes, or until puffed and golden.
  • Meanwhile, depending on how watery the syrup is from the apples, you might want to add more syrup to the pan. Simmer the maple syrup for 10 minutes, or until reduced to about 1/3 cup.
  • Drizzle hot syrup glaze over warm pie.

Nutrition Facts : Calories 748.9, Fat 45.3, SaturatedFat 16.5, Cholesterol 76.8, Sodium 329.9, Carbohydrate 77.8, Fiber 3.4, Sugar 35.5, Protein 10.1

CARAMELIZED MAPLE APPLE PIE WITH CANDIED BACON CRUMBLE



Caramelized Maple Apple Pie with Candied Bacon Crumble image

The holidays deserve a pie worthy of its occasion. This towering pie is piled high with apples that bathe in a deep maple caramel with a slight tang from cider vinegar. It's topped with a buttery crumble studded with crispy candied bacon. A pie that definitely earns its place at the table.

Provided by Ashley Baron Rodriguez

Categories     Meat and Poultry Recipes     Pork

Time 2h

Yield 8

Number Of Ingredients 17

3 slices bacon
1 tablespoon dark brown sugar
1 pastry for a 9-inch double-crust pie
10 Granny Smith apples - peeled, cored, and cut into 1/2-inch wedges
½ lemon, juiced
¼ cup butter
½ cup maple syrup
⅓ cup dark brown sugar
2 tablespoons apple cider vinegar
¼ cup all-purpose flour
¼ cup brown sugar
¼ cup unsalted butter, softened
½ teaspoon baking powder
¼ teaspoon ground cinnamon
1 pinch salt
1 tablespoon heavy whipping cream
1 tablespoon white sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place bacon on a baking sheet and sprinkle 1 tablespoon brown sugar over the top.
  • Bake in the preheated oven until crisp, 10 to 20 minutes.
  • Line a 9-inch springform pan with pie crust pastry; refrigerate.
  • Combine apples and lemon juice in a bowl and toss to coat.
  • Melt 1/4 cup butter in a large skillet over medium-low heat; add maple syrup and 1/3 cup brown sugar. Bring to a boil, lower heat, and simmer until mixture is reduced by half, about 5 minutes. Carefully add apples and stir well to coat. Cook until apples just start to soften and get a bit of color on them, about 5 minutes. Return the apples to the bowl leaving behind the sweet syrup.
  • Stir vinegar into sweet syrup; simmer until syrup is reduced and consistency of maple syrup, about 5 minutes. Carefully pour syrup over the apples. Cool for 10 minutes.
  • Combine flour, 1/4 cup brown sugar, 1/4 cup unsalted butter, baking powder, cinnamon, and salt in a food processor; pulse until crumbly. Break bacon into pieces, add to food processor, and pulse until combined with the crumble.
  • Tip apples into the pie crust in the springform pan. Fold dough over part of the apple filling to form an edge. Crimp the edges between your fingers. Top the apple filling with the crumble. Brush crust with cream and top with white sugar.
  • Bake pie in the preheated oven until the juices bubble and the crust is deeply golden, about 1 hour. If the crust starts to brown too quickly turn the oven down to 350 degrees F (175 degrees C).

Nutrition Facts : Calories 558.1 calories, Carbohydrate 74.3 g, Cholesterol 36.8 mg, Fat 28.6 g, Fiber 5.1 g, Protein 5.1 g, SaturatedFat 11.9 g, Sodium 411.8 mg, Sugar 45.3 g

MAPLE-CREAM APPLE PIE



Maple-Cream Apple Pie image

I haven't tried this yet, but it sounds delicious and seeings as how it comes from TOH, I believe it to be a sure bet! Prep and cooking times don't include cooling periods.

Provided by Swan Valley Tammi

Categories     Pie

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 (9 inch) pastry shells, baked
4 cups thinly sliced peeled tart apples
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup butter, cubed
1 (8 ounce) package cream cheese, softened
1 1/2 cups cold milk
1 (3 1/2 ounce) package vanilla instant pudding mix
1 teaspoon maple extract
1/4 cup sugar
3 tablespoons quick-cooking oats
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
2 tablespoons butter, melted

Steps:

  • In a large bowl, toss apples, sugar, and cinnamon. Cook apple mixture in a large skillet with butter for 10-12 minutes or until tender.
  • Cool and spoon mixture into pastry shell and set aside.
  • In a small mixing bowl, beat cream cheese until fluffy.
  • In another mixing bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
  • Gradually beat into cream cheese and stir in extract.
  • Spoon over apple layer; cover and refrigerate for 2 hours or until set.
  • Meanwhile, in a small bowl, combine topping ingredients. Spread onto an ungreased baking sheet and bake at 350F for 20-25 minutes or until crisp and golden brown, stirring 3 or 4 times. Cool.
  • Just before serving, sprinkle topping over pie.

Nutrition Facts : Calories 625.6, Fat 37.8, SaturatedFat 19.7, Cholesterol 80.6, Sodium 618.5, Carbohydrate 66.6, Fiber 3.2, Sugar 40.8, Protein 7.9

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Top Asked Questions

How to make apple pie with maple syrup?
Experience a whole new apple pie taste! Just a touch of syrup adds the sweet familiar taste of maple for a flavorful new twist on a classic dessert. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.
How do you make an apple pie crust?
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. 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.
What is in a maple pie crust?
This creamy, decadent pie is sweetly flavored with maple syrup and served with a dollop of vanilla whipped cream. It's a perfect way to use New England's favorite flavor, whose annual production means spring is (finally!) right around the corner. To make the crust: Mix the butter and cream cheese until well blended.
What are the ingredients in apple pie filling?
Ingredients 1 4 cups sliced peeled tart apples 2 1 unbaked pastry shell (9 inches) 3 1 cup sugar 4 3 tablespoons all-purpose flour 5 1 cup heavy whipping cream 6 Ground cinnamon More ...

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