Maple Cream Apple Pie Recipes

Steps:

• In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 425°F. With floured rolling pin, roll 1 round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
• In medium bowl, mix apples and brown sugar. Place in pastry-lined pie plate. Drizzle with butter and 3 tablespoons of the syrup. Trim overhanging edge of pastry 1/2 inch from rim of plate.
• Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired.
• Bake 15 minutes. Make diagonal cuts about 1 inch apart through top crust. Pour remaining syrup over top. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 25 minutes or until crust is deep golden brown, removing foil for last 15 minutes of baking. Cool completely.

Steps:

• In a small bowl, combine the first five ingredients. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat., Unroll one pastry sheet into a 9-in. pie plate; trim even with rim. Add filling. Dot with butter; drizzle with 2 tablespoons maple syrup. Unroll remaining pastry; place over filling. Trim, seal and flute edge. Cut slits in top. Brush pastry with 1 tablespoon maple syrup., Bake at 425° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover pie loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. If desired, serve with warm maple syrup.

Steps:

• Prepare the pastry in a food processor, combine the walnuts and sugar and pulse until the nuts are finely ground. Add the flour and salt and pulse to incorporate. Add the butter and pulse until the mixture is the texture of coarse meal with pea size pieces. Add 2 tablespoons of ice water and pulse until the dough is evenly moistened. The dough should hold together when squeezed, but not be too wet. Add up to 2 more tablespoons of ice water, if necessary. Tip out the dough onto a piece of plastic wrap and using the plastic to gather the dough together, form it into a disk. Chill for at least 2 hours or up to 2 days. (Alternatively, you can freeze the dough for up to 1 week).
• Preheat oven to 375 degrees F. On a lightly floured surface, roll out the dough into a 12-inch-diameter round (about 1/8 inch thick). Transfer the dough to a 9-inch standard pie plate. Trim the excess dough and fold it to make a decorative edge. Wrap in plastic wrap and freeze for at least 15 minutes. Line the frozen shell with parchment paper or foil and fill with pie weights. Bake the crust until the edges are lightly golden and the crust beneath the parchment is dry, about 25 minutes. Remove the parchment and weights and continue to bake the crust until it is golden brown about 15 to 20 minutes. Transfer the pan to a wire rack to cool completely. Set a fine mesh sieve next to the crust for later.
• Prepare the filling: In a small saucepan, bring the maple syrup to a boil over high heat, then lower the heat to maintain a gentle simmer. Continue to cook the syrup until it has reduced by about half, about 12 minutes. (You can occasionally pour the syrup into a glass measuring cup to check the volume.) In a medium saucepan (away from the stovetop), whisk the egg yolks with the cornstarch until smooth. In a slow stream, while whisking, add the milk and cream. Add the salt, butter, and reduced maple syrup. Don't worry if the syrup seizes. It will smooth out in the next step when you heat the custard. Cook the milk mixture over medium heat, stirring constantly with a wooden spoon, until it has thickened and come to a low boil, about 7 minutes. Cook the custard for 1 minute more and then pour it through the sieve into the cooled crust and spread it out evenly.
• Press a piece of waxed paper directly onto the surface of the custard and transfer the pie to the fridge. Chill the pie for at least 4 hours or up to overnight. To serve, top the pie with whipped cream.

Steps:

• On a lightly floured surface and using a lightly floured rolling pin, roll out a disc of dough into a circle about 1/4-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate and press it in lightly, making sure it's lining the plate.
• Trim so there's about 1/2-inch of excess dough hanging over the edge of the pie plate. (If the dough feels warm, refrigerate it for 15 minutes.) Tuck the excess dough under itself so it is flush with the edge of the pie plate; leave the pie like this for a straight-edge finish, or crimp as desired. Freeze for at least 15 minutes. Heat your oven to 450 degrees with the rack on the lowest level.
• Remove the pie crust from the freezer, tear off a square of aluminum foil that is slightly larger than the pie shell, and gently fit it into the frozen crust. Fill the crust with pie weights or dried beans (they should come all the way up to the crimps) and place the pie pan on a baking sheet. Transfer the baking sheet to the oven, and bake for 25 to 27 minutes. Check for doneness by peeling up a piece of foil - the crimps should be light golden brown. Remove the baking sheet from the oven and transfer to a cooling rack. After 6 minutes, carefully remove the foil and beans. You are now ready to fill the pie. Reduce your oven to 350 degrees.
• Make the filling: In a medium bowl, whisk the melted butter and maple syrup. Whisk in the brown sugar, cornmeal and kosher salt.
• Crack the eggs and yolk into another medium bowl. Add the cream and vanilla, and whisk until combined.
• Slowly pour the egg mixture into the maple mixture, and whisk just until combined.
• Place the blind-baked shell on a parchment-lined baking sheet. Brush the crimped edge with the beaten egg. Pour the maple filling into the pie shell until it reaches the bottom of the crimps.
• Transfer the baking sheet with the pie on it to the oven and bake for 45 minutes to 1 hour, until the edges are puffed and the center jiggles only slightly when shaken. It will continue to set as it cools.
• Remove the baking sheet from the oven and transfer the pie to a wire rack to cool for 4 to 6 hours. Once fully cooled and at room temperature, sprinkle generously with flaky sea salt, slice into 8 to 10 pieces, and serve. Store leftover pie, well wrapped in plastic wrap or under a pie dome, at room temperature for up to 3 days.

Steps:

• In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion. Line a 9-in. pie plate with bottom crust; trim even with edge of plate. Set aside., In a large bowl, toss apples with lemon juice. Combine the sugar, flour, lemon zest, cinnamon and salt; add to apples and gently toss. Mound apples in pastry shell so center is higher than edges; dot with butter. , Roll out remaining dough to fit top of pie; cut a hole in the center about the size of a quarter. Place over filling; trim, seal and flute edges. Cut slits in top. Add decorative cutouts if desired., Cover edges loosely with foil. Bake at 450° for 10 minutes. Reduce heat to 375° and remove foil. Bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack for 10 minutes., Meanwhile, in a small saucepan, beat the egg, sugar and lemon juice. Cook and stir over low heat until mixture is thickened and reaches 160° and coats the back of a metal spoon. , Remove from the heat; stir in cream cheese and sour cream until smooth. Slowly pour into center of pie. Cool on wire rack for 1 hour. Cover and refrigerate until serving.

Steps:

• For the crust: Pulse the flour, granulated sugar and salt together in a food processor to combine. Add the 5 ounces Cheddar and pulse, then add the butter and pulse until it creates a coarse meal with some larger butter lumps. Add water a tablespoon at a time (no more than 1/2 cup) while processing just until the dough comes together. Turn out onto a piece of plastic wrap and form into a disc. Refrigerate while making the filling.
• For the filling: Preheat the oven to 450 degrees F.
• Stir together the apples, brown sugar, flour, butter, bourbon, maple syrup, lemon juice, cinnamon, pepper, salt, cloves and nutmeg in a large bowl.
• Roll out the dough, using additional flour as needed, into a circle large enough to drape into a 10-inch pie plate or cast-iron skillet. Cover with the filling. Bake for 10 to 15 minutes, then lower oven to 350 degrees F and bake for 30 minutes more. Sprinkle on the remaining 6 ounces Cheddar to the top of the pie and bake until browned and melted, 15 minutes. Let cool until cheese hardens.
• For the whipped cream: Beat together the cream, syrup and granulated sugar until firm.
• Serve the pie with the whipped cream.

Steps:

• For the crust: In the bowl of a food processor, pulse together the flour, sugar, and salt until combined. Add the butter and pulse until the mixture resembles coarse cornmeal. While continuing to pulse, slowly add the water and lemon juice until the dough just comes together. Squeeze a small amount of dough between your thumb and index finger to make sure it holds its shape. If it doesn't, add cold water 1 tablespoon at a time while still pulsing, but make sure that the dough doesn't form into a wet ball.
• Remove the dough from the food processor. Divide the dough in half, press each half into a disk, and wrap with plastic wrap. Refrigerate the dough for 20 minutes. (You will only use 1 disk of dough for this recipe; the other disk of dough will keep for up to 1 month, wrapped well, in the freezer.)
• Preheat the oven to 350 degrees F.
• On a lightly floured work surface, roll 1 dough disk out to a 12-inch round. Line a 9-inch pie pan with the dough. Crimp the edges and dock the bottom of the dough with a fork. Freeze the dough in the pan for 20 minutes.
• Line the dough-lined pan with parchment paper and fill to the rim with dried beans or pie weights. Bake for 20 minutes. Remove the weights and parchment. Continue baking until the crust is baked through, 15 to 20 more minutes. Let cool completely.
• For the filling: In the bowl of a stand mixer fitted with a whisk attachment, combine the egg yolks, maple syrup, cornstarch, and salt, whisking until smooth and pale.
• In a large, heavy saucepan, combine the cream, milk, and vanilla and bring to a simmer. With the mixer running on medium speed, slowly and carefully pour the hot milk mixture into the mixer and whisk until combined.
• Transfer the mixture back to the saucepan and whisk constantly over medium-low heat until the mixture thickens to the consistency of mayonnaise. Remove the pastry cream from the heat and add the butter, whisking until incorporated. Pour the pastry cream directly into the cooled prepared crust. Cover the tart with plastic wrap and refrigerate until cool.
• To finish: In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream, mascarpone, and maple syrup to stiff peaks. Using a small offset spatula, spread the topping across the surface of the pie.
• Garnish each slice with a Maple Cookie, if you like.
• Preheat oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, maple syrup, and 1/2 cup of the sugar until light and fluffy.
• In a large mixing bowl, whisk together the flour, cornstarch, and salt until fully combined. Add the flour mixture all at once to the butter mixture and mix on low speed until just incorporated. Turn the dough out onto a sheet of plastic wrap. Press the dough into a disk and wrap it up. Refrigerate for 1 hour.
• On a floured work surface, roll out the dough to 1/8 inch thick. Using a maple leaf cookie cutter, stamp out cookies and place 1/2 inch apart on the prepared pans. Press together and re-roll the scraps 1 time. Sprinkle the cookies with a light, even layer of the remaining 1/4 cup sugar.
• Bake until the edges of the cookies are golden brown, 15 to 17 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place bacon on a baking sheet and sprinkle 1 tablespoon brown sugar over the top.
• Bake in the preheated oven until crisp, 10 to 20 minutes.
• Line a 9-inch springform pan with pie crust pastry; refrigerate.
• Combine apples and lemon juice in a bowl and toss to coat.
• Melt 1/4 cup butter in a large skillet over medium-low heat; add maple syrup and 1/3 cup brown sugar. Bring to a boil, lower heat, and simmer until mixture is reduced by half, about 5 minutes. Carefully add apples and stir well to coat. Cook until apples just start to soften and get a bit of color on them, about 5 minutes. Return the apples to the bowl leaving behind the sweet syrup.
• Stir vinegar into sweet syrup; simmer until syrup is reduced and consistency of maple syrup, about 5 minutes. Carefully pour syrup over the apples. Cool for 10 minutes.
• Combine flour, 1/4 cup brown sugar, 1/4 cup unsalted butter, baking powder, cinnamon, and salt in a food processor; pulse until crumbly. Break bacon into pieces, add to food processor, and pulse until combined with the crumble.
• Tip apples into the pie crust in the springform pan. Fold dough over part of the apple filling to form an edge. Crimp the edges between your fingers. Top the apple filling with the crumble. Brush crust with cream and top with white sugar.
• Bake pie in the preheated oven until the juices bubble and the crust is deeply golden, about 1 hour. If the crust starts to brown too quickly turn the oven down to 350 degrees F (175 degrees C).

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil.
• Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer.
• Cool on a 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 cornstarch and syrup until smooth; gradually add milk.
• Cook and stir over medium-high heat until thickened and bubbly.
• Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
• Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly.
• Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; add vanilla.
• Cool to room temperature without stirring. Pour over apples.
• Chill until set, about 2 hours.
• In a small mixing bowl, beat cream until it begins to thicken.
• Add sugar and cinnamon; beat until stiff peaks form.
• Serve with pie.
• Store in the refrigerator.
• Yield: 6-8 servings.

Steps:

• In a large bowl, toss apples, sugar, and cinnamon. Cook apple mixture in a large skillet with butter for 10-12 minutes or until tender.
• Cool and spoon mixture into pastry shell and set aside.
• In a small mixing bowl, beat cream cheese until fluffy.
• In another mixing bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
• Gradually beat into cream cheese and stir in extract.
• Spoon over apple layer; cover and refrigerate for 2 hours or until set.
• Meanwhile, in a small bowl, combine topping ingredients. Spread onto an ungreased baking sheet and bake at 350F for 20-25 minutes or until crisp and golden brown, stirring 3 or 4 times. Cool.
• Just before serving, sprinkle topping over pie.

Steps:

• Preheat oven to 450°. Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., For filling, combine cornstarch and salt in a large saucepan. Stir in 1/2 cup milk until smooth. Gradually stir in remaining milk and 3/4 cup maple syrup. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter. Cool to room temperature without stirring., In a chilled small bowl, beat cream on high speed until stiff peaks form. Fold 1 cup cream into cooled filling; spoon into crust. Fold remaining syrup into remaining cream; frost top of pie. Refrigerate overnight. Garnish with toasted almonds. Refrigerate leftovers.

Steps:

• In a mixing bowl, stir together 2 cups all-purpose flour and 1/2 teaspoon salt.
• Using a pastry blender, cut in 2/3 cup shortening until pieces are peasize.
• Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork.
• Push moistened dough to the side of the bowl.
• Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened.
• Divide dough in half. Form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball.
• Roll dough from center to edge into a circle about 12 inches in diameter.
• Unroll into a 9-inch pie plate being careful not to stretch pastry.
• In a large bowl, stir together the 1/3 cup sugar, the cornstarch, and the salt.
• Add the apples and gently toss until coated.
• In a small bowl, stir together maple syrup, whipping cream, and vanilla.
• Pour over apple mixture. Fold until combined.
• Transfer to the pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate.
• Roll out remaining pastry and cut into 1/2-inch-wide strips. (Or roll out second portion of pastry to form a top crust; cut slits.)
• Weave strips over filling for lattice crust. Press ends of strips into crust rim. Fold bottom pastry over strips; seal and crimp edge.
• Brush pastry with milk and sprinkle with sugar. To prevent overbrowning, cover edge of pie with foil.
• If you like, place the pie on a baking sheet to catch drips.
• Bake the pie in a 375 degree F oven for 25 minutes.
• Remove the foil. Bake the pie for about 30 minutes more or until the top is golden.
• Serve warm or cool.
• Note: To make pastry cutouts on top of pie, roll out pastry scraps about 1/8 inch thick and use small cutters to form leaf shapes. Moisten with water and place atop unbaked crust.