Maple Apple Cream Pie
Dive into the irresistible flavors of a Maple Apple Cream Pie, where the comforting warmth of spiced apples meets the silky richness of a maple-infused cream filling. This show-stopping dessert combines tender, caramelized slices of Granny Smith or Honeycrisp apples with a luscious maple custard, all nestled in a flaky pie crust that's as perfect for homemade bakers as it is for those who prefer store-bought convenience. A touch of cinnamon and nutmeg adds cozy autumnal notes, while a topping of freshly whipped cream elevates every slice into a decadent treat. Simple to prepare yet packed with flavor, this crowd-pleaser is ideal for holiday gatherings, seasonal celebrations, or anytime you’re craving a sweet taste of fall. With just 30 minutes of prep, it's a dessert masterpiece that’s as easy to assemble as it is delicious to indulge in!
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Recipe Information
Ingredients
- 1 piece Pie crust (store-bought or homemade)
- 4 medium Apples (Granny Smith or Honeycrisp)
- 3 tablespoons Unsalted butter
- 0.25 cup Brown sugar
- 1 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
- 0.5 cup Maple syrup
- 1 cup Heavy cream
- 2 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 1 cup Whipped cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Roll out the pie crust into a 9-inch pie pan, trim the edges, and crimp them decoratively. Chill the crust while preparing the filling.
Peel, core, and thinly slice the apples. In a large skillet, melt the butter over medium heat. Add the apples, brown sugar, cinnamon, and nutmeg. Cook for 8-10 minutes, stirring occasionally, until the apples are softened but not mushy. Remove from heat and let cool slightly.
In a medium bowl, whisk together the maple syrup, heavy cream, cornstarch, vanilla extract, and eggs until smooth and well combined.
Spread the cooked apple mixture evenly across the bottom of the pie crust. Carefully pour the maple cream mixture over the apples, ensuring an even distribution.
Place the pie on the middle rack of the oven and bake for 45-50 minutes, or until the filling is set and slightly golden on top. If the crust browns too quickly, cover the edges with aluminum foil or a pie shield.
Remove the pie from the oven and let it cool completely on a wire rack. This allows the filling to set properly.
Serve slices at room temperature or chilled. Top with whipped cream, if desired, for an extra decadent touch.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 158 mg | 7% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 33.6 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 188 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
