1 Single pie crust
2 tb Lightly salted butter
2 lb Golden delicious apples;
-peel/core/sliced
1/2 c Light brown sugar; packed
1 cn Evaporated milk
1 Egg yolk
1/3 c Maple syrup
2 tb Cornstarch
1 ts Vanilla
1/2 c Heavy cream
1 tb Sugar
1/4 ts 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.
Yields
10 Servings