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Apple-Maple-Caramel-Cream Pie

 

43

Yield

8

servings

Prep

20

min

Cook

60

min

Ready

140

min

Trans-fat Free
 

Ingredients

1 each pie shell (9 inch)
2 tablespoons butter
lightly salted
2 pounds apples
peeled, cored, sliced, golden delicious
½ cup brown sugar, light
packed
*
1 can evaporated milk
1 each egg yolks
*
cup maple syrup
2 tablespoons cornstarch
1 teaspoon vanilla extract
½ cup heavy whipping cream
1 tablespoon sugar
¼ teaspoon cinnamon
ground
*

Directions

Roll pastry on well-floured board into 12-inch circle.

Brush off any excess flour.

Transfer to 9-inch pie pan; trim to ½-inch overhang.

Crimp to form stand-up edge.

Prick bottom of dough all over with fork.

Refrigerate at least 30 minutes.

Heat oven to 450℉ (230℃).

Line dough with aluminum foil; fill with dried beans or pie weights.

Bake for 10 minutes.

Reduce oven temperature to 350℉ (180℃).

Bake for 10 minutes more.

Remove foil and beans.

Bake until crust is golden, about 15 minutes.

Cool on rack.

Heat butter in large skillet.

Add apples and sugar; cook, stirring, until apples are very tender and thickely glazed, 15 to 20 minutes.

Cool to room temperature.

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.

Spoon apples into crust.

Top with hot maple mixture; smooth top.

Cool to room temperature.

Refrigerate until custard is firm, about 1 hour.

Beat cream in bowl until soft peaks form.

Beat in sugar and cinnamon until firm peaks form.

To serve, decorate with whipped cream.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 211g (7.4 oz)
Amount per Serving
Calories 32348% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 178mg 7%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 7%
Sugars g
Protein 9g
Vitamin A 9% Vitamin C 9%
Calcium 15% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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