Photo: Ralph Anderson; Styling: Mary Lyn Hill
- 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
- Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
- Cut 3 apples in half, and slice remaining 3 apples.
- 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.
- 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.
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