Apple-Maple Caramel-Cream Pie

Apple-Maple Caramel-Cream Pie
Servings: 10 Prep 20 mins Chill 1 hr 30 mins Bake 450°F 35 mins Cook 25 mins


  • 1 single piecrust (see double-crust pie pastry recipe below) or use refrigerated already-rolled, prebaked according to package directions crust
  • 2 tablespoons lightly salted butter
  • 2 pounds Golden Delicious apples, peeled, cored and each sliced into 8 pieces
  • 1/2 cup packed light-brown sugar
  • 1 12 ounce can evaporated milk
  • 1 egg yolk
  • 1/3 cup maple syrup
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla
  • 1/2 cup heavy cream
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon ground cinnamon

Make It

1. Roll pastry on well-floured board into 12-inch circle. Brush off any excess flour. Transfer to 9-inch pie pan; trim to 1/2-inch overhang. Crimp to form stand-up edge. Prick bottom of dough all over with fork. Refrigerate at least 30 minutes.

2. Heat oven to 450 degrees F. Line dough with aluminum foil; fill with dried beans or pie weights.

3. Bake in 450 degrees F oven for 10 minutes. Reduce oven temperature to 350 degrees F. Bake for 10 minutes. Remove foil and beans. Bake until crust is golden, about 15 minutes. Cool on rack.

4. Heat butter in large skillet. Add apples and sugar; cook, stirring, until apples are very tender and thickly glazed, 15 to 20 minutes. Cool to room temperature.

5. Heat milk in saucepan until bubbles appear around edge of pan. Whisk yolk, syrup, cornstarch and vanilla in bowl until smooth. Gradually whisk in milk. Return mixture to saucepan. Stir over low heat until thickened. Remove saucepan from heat; whisk for 1 minute.

6. Spoon apples into crust. Top with hot maple mixture; smooth top. Cool to room temperature. Refrigerate until custard is firm, about 1 hour.

7. Beat cream in bowl until soft peaks form. Beat in sugar and cinnamon until firm peaks form. To serve, decorate with whipped cream.

Double-Crust Pie Pastry


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cut into small pieces
  • 1/2 cup solid vegetable shortening, chilled
  • 8 tablespoons cold water

Make It

1. Stir together all-purpose flour and salt in medium-size bowl. Cut in butter and shortening, with a pastry blender until the mixture resembles coarse meal. Sprinkle water, 1 tablespoon at a time, over mixture, tossing lightly with fork after each addition until pastry is just moist enough to hold together. Divide pastry in half, shape each half into a disk. Wrap in plastic wrap. Chill for 1 hour or up to 2 days.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 380, Fat, total (g): 20, chol. (mg): 67, carb. (g): 46, pro. (g): 5, sodium (mg): 180, Percent Daily Values are based on a 2,000 calorie diet.