The cream in this pie makes it so rich and toothsome! If you're looking for something a little out of the ordinary, this is it. —Glenda Ardoin, Hessmer, Louisiana
Maple and Cream Apple Pie
Dough for double-crust pie
Ingredients
- 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
Directions
- 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. Add filling. Roll remaining dough to 1/8 in.-thickness. 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 of pie loosely with foil. Bake for 20 minutes. Uncover; bake until crust is golden brown and filling is bubbly, 20-25 minutes. Cool on a wire rack. Refrigerate leftovers.
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