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    New York Apple Maple Cream Pie

    Source of Recipe


    List of Ingredients

    New York Apple Maple Cream Pie

    9-inch Double Crust
    6 cups sliced, peeled baking apples such as Golden Delicious, Granny Smith or Jonathan (about 2 pounds or 6 medium)
    1 cup sugar
    3 tablespoons cornstarch
    1/2 teaspoon salt
    3/4 cup pure maple syrup, or maple flavor syrup
    1/3 cup heavy cream
    Milk & Sugar


    For crust, prepare Pie Crust recipe. Roll and press bottom crust into 9-inch pie
    plate. Reserve pastry scraps. Do not bake. Heat oven to 400F.

    For filling, place apples, sugar, cornstarch and salt in large bowl. Toss to
    coat. Combine maple syrup and heavy cream in small bowl. Pour over apple
    mixture. Mix gently. Spoon into unbaked pie crust. Moisten pastry edge with

    Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge
    of pie plate. Fold top edge under bottom crust. Flute. Decorate with pastry
    cutouts if desired. Cut slits in top crust to allow steam to escape.

    For glaze, brush with milk. Sprinkle with sugar.

    Bake at 400F for 40 to 50 minutes or until filling is bubbly and crust is
    golden brown. Cover edge with foil, if necessary, to prevent overbrowning.

    Refrigerate leftover pie.




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