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    Maple Apple Cream Pie


    Source of Recipe


    Sunday Dinner

    List of Ingredients




    1 9-inch unbaked pastry shell
    2 tablespoons butter
    6 medium Golden Delicious apples -- peeled and cut
    into eighths
    1/2 cup packed brown sugar
    1/3 cup maple syrup
    2 tablespoons cornstarch
    1 12 oz. can evaporated milk
    1 egg yolk
    1 teaspoon vanilla
    1/2 cup whipping cream
    1/4 teaspoon ground cinnamon
    1 tablespoon sugar

    Recipe



    Line unpricked pastry shell with a double thickness of heavy-duty
    foil.
    Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer. Cool
    on a
    wire rack. In a skillet, melt butter. Add apples and brown sugar; cook
    and
    stir until apples are tender and coated, 15-20 minutes. Cool to room
    temperature. Spread evenly into shell. In a saucepan, combine syrup
    and
    cornstarch until smooth. Gradually add milk. cook and stir over
    medium-high
    heat for 2-3 minutes or until thickened and bubbly. Remove from heat.
    Gradually stir 1/4 cup milk mixture into egg yolk; return all to pan.
    Cook
    for 2 minutes. Remove from heat; add vanilla. Cool to room
    temperature. Pour
    over apples. Chill until set, about 2 hours. In a mixing bowl, beat
    cream
    until soft peaks form. Add cinnamon. Gradually add sugar, beating
    until
    stiff peaks form. Serve with pie. Store in the refrigerator.

 

 

 


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