The cream in this pie makes it so rich and delicious. If you’re looking for something a little out of the ordinary, this is it. —Glenda Ardoin, Hessmer, Louisiana,
- 1 cup plus 1/4 teaspoon sugar, divided
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 6 cups thinly sliced peeled Granny Smith apples
- 6 tablespoons maple syrup
- 1/4 cup heavy whipping cream
- Dough for double-crust pie
- 1/2 teaspoon 2% milk
image/svg+xml Text Ingredients View Recipe,
Preheat oven to 400°. For filling, in a large bowl, combine 1 cup sugar, cornstarch and salt. Add apples; toss gently to coat. Combine maple syrup and cream; pour over apple mixture.
On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Add filling. Roll remaining dough to 1/8-in. thick. Cut out crust with a 1-1/2-in. leaf-shaped cookie cutter. With a sharp knife, lightly score cutouts to resemble veins on leaves. Place cutouts over filling. Brush cutouts with milk; sprinkle with remaining 1/4 tsp sugar.
Cover edge loosely with foil. Bake for 20 minutes. Uncover; bake until crust is golden brown and filling is bubbly, 20-25. Cool on a wire rack. Refrigerate leftovers.
1 piece: 557 calories, 26g fat (16g saturated fat), 69mg cholesterol, 462mg sodium, 79g carbohydrate (44g sugars, 2g fiber), 5g protein.