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Maple Apple Cream Pie

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“From Taste of Home. We really like this recipe - the maple flavoring and the creamy filling make this delightfully different from the traditional apple pie.”
2hrs 45mins

Ingredients Nutrition


  1. Line unpricked pastry shell with a double thickness of heavy-duty foil.
  2. Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer.
  3. Cool on a wire rack.
  4. In a skillet, melt butter.
  5. Add apples and brown sugar; cook and stir until apples are tender and coated, 15-20 minutes.
  6. Cool to room temperature.
  7. Spread evenly into shell.
  8. In a saucepan, combine cornstarch and syrup until smooth; gradually add milk.
  9. Cook and stir over medium-high heat until thickened and bubbly.
  10. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
  11. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly.
  12. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; add vanilla.
  13. Cool to room temperature without stirring. Pour over apples.
  14. Chill until set, about 2 hours.
  15. In a small mixing bowl, beat cream until it begins to thicken.
  16. Add sugar and cinnamon; beat until stiff peaks form.
  17. Serve with pie.
  18. Store in the refrigerator.
  19. Yield: 6-8 servings.

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