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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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 Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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. Yield: 6-8 servings.
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