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Apple Maple Cream Pie

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Ingredients
  • 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
Instructions

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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