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You are in for a delicious treat!

Maple Cream Apple Pie

This maple cream apple pie tastes like a tart apple pie and has a luscious creaminess sweetened with maple syrup. It’s made with a few simple ingredients that transform this filling into a creamy filling.

You might wonder what the difference is between a classic apple pie and a cream apple pie.

A cream apple pie has a gooey, creamy filling that adds this fun extra touch to an apple pie. This creamy filling is sweetened with maple syrup to give it an extra fall flavor. 

A slice of maple cream apple pie.

The cream filling is made with cornstarch, sugar, maple syrup, and some heavy cream. While the pie bakes and the apples become tender, the filling becomes this thick gooey, creamy filling that is so tasty! 

If you love pies as much as I do, make sure to try out this version of an apple pie. 

A slice of maple cream apple pie being removed from the pie.

Maple Cream Apple Pie Ingredients

You only need a few ingredients to make this creamy apple pie.

Maple cream apple pie ingredients.

  • some granulated sugar
  • cornstarch
  • kosher salt
  • Granny smith apples (feel free to use a mix of baking apples)
  • maple syrup
  • heavy whipping cream
  • Dough for double-crust pie (because we all love a shortcut, but if you don’t, you can use my homemade pie crust. .)
  • milk

How to Make Maple Cream Apple Pie

Let’s start by preheating the oven to 400 degrees.

In a large bowl, combine the sugar, cornstarch, and salt. Add the apples and toss in the mixture until all the cornstarch is combined. Combine the maple syrup and heavy cream, and then pour over the apple mixture.

Maple cream apple pie ingredients mixed in a bowl.

On a lightly floured surface, roll out one of the pie doughs to a 1/8-in thick circle. Transfer the dough to a 9-inch pie dish.

Add the filling to the pie dish. Then roll out the second dough and either transfer it to cover the pie dish (for a double-crust pie) or cut the second dough into strips for a lattice top or decorative crust. Your choice!! Trim the edges of the crust and decorate as desired.

Maple cream apple pie unbaked.

Brush the top of the pie with milk. Sprinkle with the remaining ¼ teaspoon of sugar.

Unbaked maple cream apple pie.

Cover the pie loosely with foil and bake for 20 minutes. Remove the foil and continue baking until the crust is golden brown and the filling is bubbling for about 20-25 minutes.

Cool the pie on a wire rack.

Baked maple cream apple pie.

Serve with ice cream or whipped cream.

A slice of maple cream apple pie.

How to Store Maple Cream Apple Pie

Store maple cream apple pie in an airtight container in the refrigerator for up to 5 days. 

Maple cream apple pie with a slice being removed.

More Pie Recipes to try:

A slice of maple cream apple pie on a plate.

What do you think of this delicious maple and cream apple pie recipe? What would you serve with a slice of pie? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

A slice of maple cream apple pie.

Maple Cream Apple Pie Recipe

A slice of maple cream apple pie on a plate.
Yield: 1 9-Inch Pie

Maple Cream Apple Pie

This maple cream apple pie tastes like a tart apple pie and has a luscious creaminess sweetened with maple syrup. It's made with a few simple ingredients that transform this filling into a creamy filling.

Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1 cup plus ¼ teaspoon granulated sugar, divided
  • 3 tablespoons cornstarch
  • ½ teaspoon kosher salt
  • 6 cups thinly sliced peeled Granny smith apples
  • 6 tablespoons maple syrup
  • ¼ cup heavy whipping cream
  • Dough for double-crust pie
  • 1 tablespoon milk

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a large bowl, combine the sugar, cornstarch, and salt.
    Add the apples and toss in the mixture until all the cornstarch is combined.
    Combine the maple syrup and heavy cream, and then pour over the apple mixture.
  3. On a lightly floured surface, roll out one of the pie doughs
    to a 1/8-in thick circle. Transfer the dough to a 9-inch pie dish.
  4. Add the filling to the pie dish. Then roll out the second
    dough and either transfer it to cover the pie dish (for a double crust pie) or
    cut the second dough into strips for a lattice top or decorative crust. Your
    choice!! Trim the edges of the crust and decorate as desired.
  5. Brush the top of the pie with milk. Sprinkle with the
    remaining ¼ teaspoon of sugar.
  6. Cover the pie loosely with foil and bake for 20 minutes.
    Remove the foil and continue baking until the crust is golden brown and the
    filling is bubbling for about 20-25 minutes.
  7. Cool the pie on a wire rack. Serve with ice cream or whipped
    cream.

Notes

Adapted from Taste of Home

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 231Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 7mgSodium: 186mgCarbohydrates: 35gFiber: 2gSugar: 16gProtein: 1g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

© A Classic Twist
Cuisine: American / Category: Pies & Tarts