Maple And Cream Apple Pie Recipes

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APPLE MAPLE CREAM PIE



Apple Maple Cream Pie image

"Maple syrup adds a delicious twist to this apple pie." --BHG.com I found this recipe whilst browsing through their site and this sounded so delicious. I'll be trying this ASAP and I thought I would share it w/ everyone!

Provided by Cynna

Categories     Pie

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

2 cups flour
1/2 teaspoon salt
2/3 cup shortening or 2/3 cup lard
6 -7 tablespoons ice water
1/3 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
6 cups apples, sliced and peeled (6 medium)
1/2 cup maple syrup or 1/2 cup pure maple syrup
1/4 cup whipping cream
1/2 teaspoon vanilla
milk
sugar or maple syrup

Steps:

  • In a mixing bowl, stir together 2 cups all-purpose flour and 1/2 teaspoon salt.
  • Using a pastry blender, cut in 2/3 cup shortening until pieces are peasize.
  • Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork.
  • Push moistened dough to the side of the bowl.
  • Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened.
  • Divide dough in half. Form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball.
  • Roll dough from center to edge into a circle about 12 inches in diameter.
  • Unroll into a 9-inch pie plate being careful not to stretch pastry.
  • In a large bowl, stir together the 1/3 cup sugar, the cornstarch, and the salt.
  • Add the apples and gently toss until coated.
  • In a small bowl, stir together maple syrup, whipping cream, and vanilla.
  • Pour over apple mixture. Fold until combined.
  • Transfer to the pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate.
  • Roll out remaining pastry and cut into 1/2-inch-wide strips. (Or roll out second portion of pastry to form a top crust; cut slits.)
  • Weave strips over filling for lattice crust. Press ends of strips into crust rim. Fold bottom pastry over strips; seal and crimp edge.
  • Brush pastry with milk and sprinkle with sugar. To prevent overbrowning, cover edge of pie with foil.
  • If you like, place the pie on a baking sheet to catch drips.
  • Bake the pie in a 375 degree F oven for 25 minutes.
  • Remove the foil. Bake the pie for about 30 minutes more or until the top is golden.
  • Serve warm or cool.
  • Note: To make pastry cutouts on top of pie, roll out pastry scraps about 1/8 inch thick and use small cutters to form leaf shapes. Moisten with water and place atop unbaked crust.

Nutrition Facts : Calories 436, Fat 20.3, SaturatedFat 6.1, Cholesterol 10.2, Sodium 224.7, Carbohydrate 61.6, Fiber 3.1, Sugar 30.2, Protein 3.6

MAPLE-CREAM APPLE PIE



Maple-Cream Apple Pie image

I haven't tried this yet, but it sounds delicious and seeings as how it comes from TOH, I believe it to be a sure bet! Prep and cooking times don't include cooling periods.

Provided by Swan Valley Tammi

Categories     Pie

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 (9 inch) pastry shells, baked
4 cups thinly sliced peeled tart apples
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup butter, cubed
1 (8 ounce) package cream cheese, softened
1 1/2 cups cold milk
1 (3 1/2 ounce) package vanilla instant pudding mix
1 teaspoon maple extract
1/4 cup sugar
3 tablespoons quick-cooking oats
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
2 tablespoons butter, melted

Steps:

  • In a large bowl, toss apples, sugar, and cinnamon. Cook apple mixture in a large skillet with butter for 10-12 minutes or until tender.
  • Cool and spoon mixture into pastry shell and set aside.
  • In a small mixing bowl, beat cream cheese until fluffy.
  • In another mixing bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
  • Gradually beat into cream cheese and stir in extract.
  • Spoon over apple layer; cover and refrigerate for 2 hours or until set.
  • Meanwhile, in a small bowl, combine topping ingredients. Spread onto an ungreased baking sheet and bake at 350F for 20-25 minutes or until crisp and golden brown, stirring 3 or 4 times. Cool.
  • Just before serving, sprinkle topping over pie.

Nutrition Facts : Calories 625.6, Fat 37.8, SaturatedFat 19.7, Cholesterol 80.6, Sodium 618.5, Carbohydrate 66.6, Fiber 3.2, Sugar 40.8, Protein 7.9

MAPLE CREAM PIE



Maple Cream Pie image

This pie is delicious and I serve it often when I have guests over for dinner. New York is one of the nation's top producers of maple syrup.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 9

Pastry for single-crust pie (9 inches)
1/4 cup cornstarch
1/4 teaspoon salt
1-3/4 cups whole milk, divided
3/4 cup plus 1 tablespoon maple syrup, divided
2 large egg yolks, lightly beaten
2 tablespoons butter
1 cup heavy whipping cream
Sliced almonds, toasted

Steps:

  • Preheat oven to 450°. Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., For filling, combine cornstarch and salt in a large saucepan. Stir in 1/2 cup milk until smooth. Gradually stir in remaining milk and 3/4 cup maple syrup. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter. Cool to room temperature without stirring., In a chilled small bowl, beat cream on high speed until stiff peaks form. Fold 1 cup cream into cooled filling; spoon into crust. Fold remaining syrup into remaining cream; frost top of pie. Refrigerate overnight. Garnish with toasted almonds. Refrigerate leftovers.

Nutrition Facts : Calories 396 calories, Fat 24g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 245mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 0 fiber), Protein 4g protein.

MAPLE CRUNCH CREAM PIE



Maple Crunch Cream Pie image

A rich maple cream filling, topped with cinnamony apples and a crunchy streusel topping - it's heavenly! You can even layer the maple cream and streusel in parfait glasses for a quick elegant dessert! I had some filling and streusel left over when I first made this so I made parfaits and they were fabulous!

Provided by Sue S.

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 2h45m

Yield 8

Number Of Ingredients 14

4 cups Granny Smith apples - peeled, cored and thinly sliced
4 tablespoons white sugar
1 teaspoon ground cinnamon
¼ cup butter
5 tablespoons rolled oats
5 tablespoons all-purpose flour
½ cup white sugar
1 teaspoon ground cinnamon
¼ cup butter, melted
1 (8 ounce) package cream cheese, softened
1 ½ cups milk
1 (3.5 ounce) package instant vanilla pudding mix
1 teaspoon maple flavored extract
1 (9 inch) deep dish pie crust, baked and cooled

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place sliced apples in a large bowl, and toss with 4 tablespoons sugar and 1 teaspoon cinnamon. Melt 1/4 cup butter in a large skillet over medium heat. Saute apples until tender, 10 to 15 minutes. Allow to cool.
  • To make the Streusel Topping: In a medium bowl, mix together oatmeal, flour, 1/2 cup sugar and 1 teaspoon cinnamon. Drizzle with1/4 cup melted butter, and mix with the fork until mixture resembles chunky crumbs, or granola. If mixture seems too moist, add a little oatmeal or flour until the consistency is right. Sprinkle crumbs onto an ungreased jellyroll pan. Bake in preheated oven for 20 to 25 minutes, stirring every 8 minutes or so, until light golden brown and crunchy. Transfer to a bowl and let cool.
  • To make Maple Cream Filling: In a medium mixing bowl, beat cream cheese until fluffy. Gradually beat in 1 cup milk, pudding mix, and maple extract. Add remaining 1/2 cup milk, and beat until smooth. Spread cream cheese mixture into pie shell and refrigerate until apples are cool.
  • After apples have cooled, remove them from skillet with a slotted spoon and transfer to a bowl. Reserve remaining apple syrup to drizzle over streusel. Arrange cooled apples over maple cream, then sprinkle with cooled streusel. Drizzle the reserved apple syrup over the top and refrigerate at least 2 hours before serving in order to allow the maple cream to firm up.

Nutrition Facts : Calories 517.2 calories, Carbohydrate 58.5 g, Cholesterol 65 mg, Fat 30 g, Fiber 2.2 g, Protein 5.9 g, SaturatedFat 16.5 g, Sodium 508.1 mg, Sugar 37.6 g

MIDWEST APPLE MAPLE CREAM PIE



Midwest Apple Maple Cream Pie image

Recipe from Midwest Living Magazine. This is the best creamy apple pie I have tasted in a long time- I love the texture of pie and the Maple just set this pie in a category all by itself. You will love this delicate Maple favored pie. ! Oh so good!

Provided by Pat Duran

Categories     Fruit Desserts

Time 1h30m

Number Of Ingredients 12

1/3 c brown sugar, not packed
3 Tbsp cornstarch
2 tsp cinnamon
1 tsp apple pie spice
1/4 tsp salt
6 c sliced ,peeled granny smith apples
1/2 c pure maple syrup or maple flavored syrup(not as good)
1/4 c whipping cream, not whipped
1/2 tsp vanilla
6 small dabs soft butter
1 recipe for double crust 9-inch pie (below)
maple syrup and granulated sugar for garnish

Steps:

  • 1. Make pie crust: Blend flour and salt in mixing bowl. Cut chilled shortening into flour mixture using a pastry blender until mixture resembles coarse crumbs with pea-sized pieces.Sprinkle with 3 Tablespoons of ice water; mix gently with fork. Add more water by the Tablespoon mixing until dough holds together. Divide dough into 2 balls one slightly larger than the other. Flatten dough into two 1/2 inch disks., wrap in plastic wrap. and chill for 30 minutes. Place larger dish of dough on a piece of wax paper and cover with another sheet of paper. And roll out into circle 2 inches wider than pie plate. Place remove top piece of paper and flip crust over into pie plate. Remove remaining paper. Fill unbaked pie crust with prepared apple filling. Roll top crust the same as bottom crust; lift onto filled pie dish. Trim dough evenly around plate to about 3/4 inches overhang. Press edges together and flute. Cut slits in top crust. Bake according to recipe directions.
  • 2. Pie Filling: In a large bowl, stir together the sugar, cornstarch, salt, cinnamon and pie spice. Add the apple slices and gently toss to coat evenly. Fill pie crust with mixture.
  • 3. In a small bowl: combine Maple syrup, unwhipped cream and vanilla. Pour mixture evenly over apples. Dot with butter. Cover pie with top crust- flute to seal edges, cut or poke steam vents all over top; or make a lattice top for pie, sealing strips to crust edges. Brush top crust with Maple syrup and sprinkle with sugar. Bake in 375^ oven for 25 minutes. Reduce heat to 350^ and bake 25-30 minutes more or until apples are tender and juice are bubbling.

APPLE PIE WITH CHEDDAR AND MAPLE WHIPPED CREAM



Apple Pie with Cheddar and Maple Whipped Cream image

Provided by Eric Greenspan

Categories     dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 21

2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
5 ounces grated Cheddar, plus 6 ounces for the top
14 tablespoons chilled unsalted butter, cubed
2 Granny Smith apples, peeled, cored and cut into wedges
2 Red Delicious apples, peeled, cored and cut into wedges
1 cup brown sugar
1/2 cup all-purpose flour
3 tablespoons unsalted butter, melted
2 shots (3 ounces) bourbon
1 shot (1.5 ounces) maple syrup
2 teaspoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon cracked black pepper
1/4 teaspoon kosher salt
Pinch ground cloves
Pinch ground nutmeg
1 cup heavy cream
1 tablespoon maple syrup
1 teaspoon granulated sugar

Steps:

  • For the crust: Pulse the flour, granulated sugar and salt together in a food processor to combine. Add the 5 ounces Cheddar and pulse, then add the butter and pulse until it creates a coarse meal with some larger butter lumps. Add water a tablespoon at a time (no more than 1/2 cup) while processing just until the dough comes together. Turn out onto a piece of plastic wrap and form into a disc. Refrigerate while making the filling.
  • For the filling: Preheat the oven to 450 degrees F.
  • Stir together the apples, brown sugar, flour, butter, bourbon, maple syrup, lemon juice, cinnamon, pepper, salt, cloves and nutmeg in a large bowl.
  • Roll out the dough, using additional flour as needed, into a circle large enough to drape into a 10-inch pie plate or cast-iron skillet. Cover with the filling. Bake for 10 to 15 minutes, then lower oven to 350 degrees F and bake for 30 minutes more. Sprinkle on the remaining 6 ounces Cheddar to the top of the pie and bake until browned and melted, 15 minutes. Let cool until cheese hardens.
  • For the whipped cream: Beat together the cream, syrup and granulated sugar until firm.
  • Serve the pie with the whipped cream.

MAPLE-APPLE PIE



Maple-Apple Pie image

Experience a whole new apple pie taste! Just a touch of syrup adds the sweet familiar taste of maple for a flavorful new twist on a classic dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 8

Number Of Ingredients 8

2 cups Gold Medal™ all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
6 cups thinly sliced peeled tart apples (5 medium)
1/2 cup packed brown sugar
3 tablespoons butter or margarine, melted
6 tablespoons maple-flavored syrup

Steps:

  • In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Heat oven to 425°F. With floured rolling pin, roll 1 round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  • In medium bowl, mix apples and brown sugar. Place in pastry-lined pie plate. Drizzle with butter and 3 tablespoons of the syrup. Trim overhanging edge of pastry 1/2 inch from rim of plate.
  • Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired.
  • Bake 15 minutes. Make diagonal cuts about 1 inch apart through top crust. Pour remaining syrup over top. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 25 minutes or until crust is deep golden brown, removing foil for last 15 minutes of baking. Cool completely.

Nutrition Facts : Calories 475, Carbohydrate 61 g, Cholesterol 10 mg, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg

MAPLE-GLAZED APPLE PIE



Maple-Glazed Apple Pie image

Even though we've lived in Florida for 3 years, I still feel like a "Vermonter". My parents send us a bushel of Vermont apples each fall, and we try to visit in the spring to do some sugaring. -Patricia Putnam, Lakeland, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 9

Pastry for double-crust pie (9 inches)
6 cups thinly sliced peeled apples, divided
1/2 cup sugar
1/4 cup packed brown sugar
1/2 cup crushed gingersnaps
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts or pecans
1/4 cup butter, melted
1/4 cup maple syrup

Steps:

  • Line a 9-in. pie pan with the bottom crust. Place half of the apples in the crust; set aside. , In a bowl, combine sugars, gingersnaps, cinnamon, nuts and butter; sprinkle half over apples in crust. Top with remaining apples and sugar mixture. Roll out remaining pastry to fit top of pie. Cut a few slits in the top and place over apples; seal. Cover loosely with foil and bake at 375° for 35 minutes. , Meanwhile, bring syrup to a gentle boil in a small saucepan. Remove pie from oven; remove foil and brush hot syrup over pie and into vents. Return pie to oven and bake, uncovered, 20 minutes longer. Serve warm.

Nutrition Facts : Calories 525 calories, Fat 25g fat (10g saturated fat), Cholesterol 25mg cholesterol, Sodium 325mg sodium, Carbohydrate 73g carbohydrate (41g sugars, Fiber 2g fiber), Protein 5g protein.

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