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TEST KITCHEN APPROVED

Maple and Cream Apple Pie

Name: Maple and Cream Apple Pie
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 8 servings
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

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 40 min. Bake: 40 min. + cooling

By Taste Of Home Editorial Team

Recipe by Glenda Ardoin, Hessmer, Louisiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 25, 2023

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

Dough for double-crust pie

Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.

TEST KITCHEN APPROVED

Maple and Cream Apple Pie

2 Reviews Add your review

Yield:8 servings

Prep:40 min

Cook:40 min

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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

Text Ingredients

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Directions

1
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.

2
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.
3
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.