Sunday, November 29, 2009

Maple Apple Cream Pie

Everyone knows, I can bust out an apple pie in the blink of an eye. So to spice things up I decided to spin the apple recipe. This was a big hit. This is a very mild, lightly flavored fall treat served chilled.

Maple Apple Cream Pie

1 Pillsbury Pie Roll Up pie shell
2 tbs butter
3 granny smith apples (peeled and thin sliced)
3 Red delicious or Golden delicious apples (peeled and thin sliced)
1/2 cup packed brown sugar
1/3 cup maple syrup
3tbs flour (for thickening)
1 can evaporated milk
1 egg yolk
1 tsp vanilla
1/2 cup whipping cream
1/4 tsp ground cinnamon
1 tbs sugar

Roll out pastry shell into pie plate. Pinch edges for decorative crust. Double line it with tinfoil. Bake at 450 for 8 minutes. Remove foil and bake about 6 minutes longer till flaky looking. Cool on a wire rack. Melt butter in skillet. Add apples and brown sugar and cook until tender. (about 15-20 minutes). Cool to room temperature and then spread into pie crust.

In a sauce pan, combine syrup and flour. Whisk until smooth. Gradually add milk, whisking until blended. Cook over medium heat for 2-3 minutes until thickened and bubbly, stirring the whole time. Remove from heat and stir about 1/4 cup of mixture into egg yolk to temper. Pour back into pan and mix for about 2 minutes. Remove from heat and add vanille. When cooled pour over apples in pie crust. Chill for atleast 2 hour-4 hours.

Using an electric hand mixer, beat whipping cream until peaks are formed. Add cinnamon. Gradually add sugar until peaks reform. Serve with Pie. I spread over the pie and sprinkled with cinnamon but you can also "dollop" some on each peice when serving.

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