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Apple-Maple Pie

Photo: Ralph Anderson; Styling: Mary Lyn Hill
Yield 1 (9-inch) pie


  • 1/2 (15-ounce) package refrigerated piecrusts
  • 6 medium-size cooking apples (about 3 pounds), peeled
  • 1/3 cup all-purpose flour
  • 1/3 cup sugar
  • 2 tablespoons butter or margarine, cut up
  • 1/4 cup maple syrup
  • 1/4 cup whipping cream
  • Vanilla ice cream
  • Warm maple syrup

How to Make It

  1. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.

  2. Cut 3 apples in half, and slice remaining 3 apples.

  3. Combine flour and sugar; cut in butter with a pastry blender until mixture is crumbly. Sprinkle half of mixture in bottom of piecrust, and top with apple slices. Arrange apple halves, cut sides down, on top. Combine 1/4 cup maple syrup and whipping cream; pour over apple halves. Sprinkle evenly with remaining crumb mixture.

  4. Bake at 425° for 15 minutes. Reduce heat to 375°; bake 35 minutes, shielding with aluminum foil after 15 minutes to prevent excessive browning, if necessary. Let stand 15 minutes. Serve with ice cream and maple syrup.