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Wednesday, October 19, 2005

Ladies, Here is one you MUST try! Apple Maple Cream Pie

Apple Maple Cream Pie:

I got a lovely newsletter from BHG which had this recipe for an Apple Pie with maple...I love maple so I thought I would give it a try, and it was scrumpdilliumptious! I put a link to the original recipe, but just in case they delete it, I am reproducing it here. Bon Apetit!
Here are the Ingredients:

Ingredients:

1 recipe Pastry for Double-Crust Pie (see recipe below)
  • 1/3 cup sugar 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 6 cups sliced, peeled apples (6 medium) * I used Granny Smith apples, which are my favorits for pies* RH
  • 1/2 cup maple-flavored syrup or pure maple syrup
  • 1/4 cup whipping cream
  • 1/2 teaspoon vanilla Milk Sugar or maple syrup
Directions:
  1. Prepare and roll out pastry for double-crust pie. Line a 9-inch pie plate with half of the pastry. Set aside.
  2. For filling, in a large bowl, stir together the 1/3 cup sugar, the cornstarch, and the salt. Add the apples and gently toss until coated.
  3. 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.
  4. 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.
  5. 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. Makes 8 servings. 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.

Pastry for Double-Crust Pie: (If you have never made pie crust yourself, here is a basic recipe...remember the trick to a flakey crust is not to overwork your pastry...this isn't bread, the less you mess the better! I learned how to make a pie crust in my 8th grade home economics class and I must admit, it was certainly one of the more useful things I learned in school! RH)
  1. 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.
  2. 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 (6 to 7 tablespoons cold water total).
  3. 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.
  4. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Continue as directed above.

Nutrition facts per serving:
  • calories: 435 oh well, at least enjoy it!
  • total fat: 20g
  • cholesterol: 10mg
  • sodium: 205mg
  • carbohydrate: 61g

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