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Apple-Maple-Caramel-Cream Pie
Author/Submitted by: Family Circle 9/17/96
Servings: 10
Categories:
Cream-Pie
/
Desserts
/
Pies & Pastries
Ingredients: 1
single pie crust 2
tbsp
lightly salted butter 2
lb
golden delicious apples,
peel/core/sliced
1/2
c
light brown sugar,
packed
1
can
evaporated milk 1
egg yolk 1/3
c
maple syrup 2
tbsp
cornstarch 1
tsp
vanilla 1/2
c
heavy cream 1
tbsp
sugar 1/4
tsp
ground cinnamon
Directions:
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 thickly 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 1 hour. Beat
cream in bowl until soft peaks form. Beat in sugar and cinnamon until
firm peaks form. To serve, decora
te with whipped cream.
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