*  Exported from  MasterCook  *
 
                       Apple-Maple-Caramel-Cream Pie
 
 Recipe By     : Family Circle 9/17/96
 Serving Size  : 10   Preparation Time :0:20
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    single pie crust
    2      tbsp          lightly salted butter
    2      lb            golden delicious apples -- peel/core/sliced
      1/2  c             light brown sugar -- packed
    1      can           evaporated milk
    1                    egg yolk
      1/3  c             maple syrup
    2      tbsp          cornstarch
    1      tsp           vanilla
      1/2  c             heavy cream
    1      tbsp          sugar
      1/4  tsp           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.
 
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