Maple & Cream Apple Pie
Prep: 40 min. • Bake: 40 min. + cooling Makes: 8 servings
The cream in this pie makes it so rich. If you’re looking for something a little out of the ordinary, this is it.
—Glenda Ardoin, Hessmer, LA
1 cup plus
1⁄4 tsp. sugar, divided
3 Tbsp. cornstarch
1⁄2 tsp. salt
6 cups thinly sliced peeled Granny Smith apples
6 Tbsp. maple syrup
1⁄4 cup heavy whipping cream Dough for double-crust pie 1⁄2 tsp. 2% milk
1. Preheat oven to 400°. To make 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 the crust to 1⁄2 in. beyond rim of the plate; flute edge. Add filling. Roll remaining dough to 1⁄8 in. thick. Cut out leaves with a 11⁄2-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 the remaining 1⁄4 tsp sugar.
3. Cover the edge with foil. Bake 20 minutes. Uncover; bake until crust is golden brown and filling is bubbly, 20-25 minutes. Cool on a wire rack. Refrigerate leftovers.
DOUGH FOR DOUBLE-CRUST PIE: Combine 21⁄2 cups all-purpose flour and 1⁄2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1⁄3-2⁄3 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 or overnight.
1 PIECE 557 cal., 26g fat (16g sat. fat), 69mg chol., 462mg sod., 79g carb. (44g sugars, 2g fiber), 5g pro.