Apple-Maple-Caramel-Cream Pie
Submitted by mbille
Buttery pie crust layered with caramelized apples and silky maple custard, topped with cinnamon whipped cream. This showstopper combines fall flavors in one stunning dessert.
YIELD
8 servingsPREP
20 minCOOK
60 minREADY
140 minThis apple-maple pie is autumn on a plate, layer upon layer of golden goodness.
Start with a flaky, butter-rich crust baked until crisp, then fill it with apples cooked down in butter and brown sugar until they’re thick and glossy.
Top that with a smooth maple custard made with real syrup and evaporated milk, then finish with clouds of cinnamon-spiked whipped cream.
Kitchen Tips
- Blind-bake the crust with pie weights or dried beans to keep it crisp and prevent shrinking
- Cook the apples until very tender and thickly glazed (15-20 minutes) so they don’t release liquid into the custard
- Let the pie chill for at least an hour after assembly so the maple custard sets firm before slicing
Ingredients
Directions
Roll pastry on well-floured board into 12-inch circle.
Brush off any excess flour.
Transfer to 9-inch pie pan; trim to ½-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℉ (230℃).
Line dough with aluminum foil; fill with dried beans or pie weights.
Bake for 10 minutes.
Reduce oven temperature to 350℉ (180℃).
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 to 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, decorate with whipped cream.
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