Apple Maple Cream Pie

Deborah A. Dymek

Preheat oven to 400 F.

Crust is for a double crusted pie

Filling:

8 or more apples, pealed and sliced
1 cup sugar
3 tablespoons corn starch
1/2 teaspoon salt
3/4 cup pure Vermont maple syrup
1/2 cup whipping ( heavy cream )

Combine apples, sugar, salt, and corn starch in a large bowl. In a separate bowl combine the pure vermont maple syrup and the cream and pour this over the apples. Place this mixture into the pie shell. Place on the top crust, flute edges, Slit the top and bake at 400' for 50 to 60 minutes.

NOTE: Brush top with an egg wash before baking or brush with Vermont maple glaze when in comes out of the oven.

Crust:

4 cups of King Arthur flour
1-3/4 cups Crisco
1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon white vinegar
1 egg
1/2 cup cold water

Place all dry ingredients in bowl. Cut in crisco with pastry blender and set aside. In a small bowl beat egg, vinegar, and water. Add to the dry mixture and blend to make dough.
DO NOT OVER WORK!!
Form into a ball and chill for 15 min. When ready to use, roll out top and bottom crusts.
NOTE: This recipe makes enough dough for two crusted 9" pies

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