Apple Cream Pie – 2015 Pies and Tarts 1st Place Winner

Apple Cream Pie
By Linda Carpenter

1 unbaked pastry shell
2 T butter or margarine
6 medium Golden Delicious apples, peeled and cut into eighths
½ c. packed brown sugar
1/3 c. maple syrup
2 T cornstarch
1 can (12-oz.) evaporated milk
1 egg yolk
1 tsp. vanilla extract
½ c. whipping cream
¼ tsp. cinnamon
1 T sugar

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on 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 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 refrigerator.

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