Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Apple-maple-caramel-cream Pie Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 10

1 Single pie crust
2 Tablespoon(s) Lightly salted butter
2 Pound(s) Golden delicious apples
1/2 Cup(s) Light brown sugar, packed
1 Evaporated milk
1 Egg yolk
1/3 Cup(s) Maple syrup
2 Tablespoon(s) Cornstarch
1 Teaspoon(s) Vanilla
1/2 Cup(s) Heavy cream
1 Tablespoon(s) Sugar
1/4 Teaspoon(s) Ground cinnamon
Roll pastry on well-floured board into 12-inch circle. Brush off any
excess flour. Transfer to 9-inch pie pan; trim to 1/2-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. Line dough with
aluminum foil; fill with dried beans or pie weights. Bake for 10
minutes. Reduce oven temperature to 350. 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,
15-20 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 1hour. Beat cream in bowl until soft peaks
form. Beat in sugar and cinnamon until firm peaks form. To serve,
decorate with whipped cream. Recipe By : Family Circle 9/17/96 Posted
to EAT-L Digest 30 October 96 Date: Thu, 31 Oct 1996 16:25:01 -0500
From: Carol Taillon <taillon@ACCESS.MOUNTAIN.NET>

Nutrition (calculated from recipe ingredients)
Calories: 207
Calories From Fat: 88
Total Fat: 10g
Cholesterol: 47.5mg
Sodium: 48.5mg
Potassium: 237.5mg
Carbohydrates: 26.3g
Fiber: 2.2g
Sugar: 21.3g
Protein: 3.3g

Scale this recipe to Servings [?]