apple-maple-cream-pie-1Cinnamony apples, rich maple cream filling topped with a crunchy streusel. Yum! Yum!

4 cups peeled tart apples, thinly sliced
1/4 cup granulated sugar
1-1/4 teaspoons ground cinnamon
1/4 cup butter or margarine, cubed
1 (9-inch) pastry shell, baked

FILLING:
1 (8 oz) package cream cheese, softened
1-1/2 cups cold milk
1 (3.4 oz) package instant vanilla pudding mix
1 teaspoon maple extract

TOPPING:
1/4 cup granulated sugar
3 tablespoons quick-cooking oats
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine, melted

Toss together, in a large bowl, the apples, sugar and cinnamon. Melt butter in a large skillet over medium heat. Stir in the apple mixture and cook until tender; about 12 minutes. Cool; spoon mixture into baked pastry shell and set aside.

Beat the cream cheese in a small bowl until fluffy. In a separate bowl, whisk the milk and pudding mix for 2 minutes. Let stand until soft set; about 2 minutes. Gradually beat into cream cheese. Stir in the maple extract. Spoon over the apple layer. Cover and refrigerate until set; about 2 hours.

In a small bowl, combine the sugar, oats, flour, cinnamon and melted butter. Spread onto an ungreased baking sheet. Bake at 350 degrees F for 20 to 25 minutes or until crisp and golden brown; stir 3 or 4 times. Cool. Sprinkle topping over the pie just before serving. Makes 6 to 8 servings.

Emily

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