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Print this Recipe    Apple Maple Cream Pie

Apple Maple Cream Pie

1 9-inch pie crust, double crust
1/3 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
6 cups apples, peeled & sliced
1/2 cup pure maple syrup or 1/2 cup maple flavored syrup
1/4 cup whipping cream
1/2 teaspoon vanilla
maple sugar

Prepare and roll out pastry for double-crust pie. Line a 9-inch
pie plate with half of the pastry. Set aside.

In a large bowl, stir together the 1/3 cup sugar, the cornstarch
and the salt. Add the apples and gently toss till coated. In a
small bowl, stir together maple syrup, whipping cream and vanilla.
Pour over apple mixture. Fold till 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 oven for 25 minutes. Remove the foil. Bake the
pie for about 30 minutes more or till 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 on top of pie crust.

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