Apple-maple-caramel-cream Pie

  • on February 9, 2009
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Ingrients & Directions

1 Single pie crust
2 tb Lightly salted butter
2 lb Golden delicious apples —
1/2 c Light brown sugar — packed
1 cn Evaporated milk
1 Egg yolk
1/3 c Maple syrup
2 tb Cornstarch
1 ts Vanilla
1/2 c Heavy cream
1 tb Sugar
1/4 ts Ground cinnamon

Roll pastry on well-floured board into 12-inch circle. Brush off any
excess flour. Transfer to 9-inch pie pan; trim to 1/2-inch overhang.
Crimp to form stand-up edge. Prick bottom of dough all over with
fork. Refrigerate at least 30 minutes.

Heat oven to 450. Line dough with aluminum foil; fill with dried
beans or pie weights. Bake for 10 minutes. Reduce oven temperature to
350. Bake for 10 minutes more. Remove foil and beans. Bake until
crust is golden, about 15 minutes. Cool on rack.

Heat butter in large skillet. Add apples and sugar; cook, stirring,
until apples are very tender and thickely glazed, 15-20 minutes. Cool
to room temperature.

Heat milk in saucepan until bubbles appear around edge of pan. Whisk
yolk, syrup, cornstarch and vanilla in bowl until smooth. Gradually
whisk in milk. Return mixture to saucepan. Stir over low heat until
thickened. Remove saucepan from heat; whisk for 1 minute.

Spoon apples into crust. Top with hot maple mixture; smooth top.
Cool to room temperature. Refrigerate until custard is firm, about
1hour. Beat cream in bowl until soft peaksform. Beat in sugar and
cinnamon until firm peaks form. To serve, decorate with whipped cream.

10 Servings

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