This is not an ordinary apple pie, but one made of thinly sliced apple wedges and dabs of cream cheese. It is sweetened by real maple syrup, giving it a full, earthy flavour.
A fall or winter scene can be created on top crust by using various cookie cutter shapes. An actual small maple or oak leaf, or a cookie cutter, can be used to create a fall design. For winter, use gingerbread or snowman cookie cutters for the raised design, putting a small star shape in the centre to create a steam vent.
Serve with vanilla bean ice cream topped with real maple syrup.
Maple Leaf Apple Pie
23 cm (9-inch) pie pan (glass preferred)
Pie crust shield (optional)
Small maple or oak leaf, or cookie cutters
1 L (8 cups) organic apples, or locally grown, with no wax coating
Lemon, fresh squeezed
7 ml (1 1/2 tsp) cinnamon
1 ml (1/4 tsp) nutmeg
40 ml (3 tbsp) unbleached white flour
1 ml (1/4 tsp) teaspoon salt
50 ml (4 tbsp) real maple syrup (grade A or B)
1/2 pkg 115 g (4 oz) cream cheese
25 ml (2 tbsp) butter
3 - 23 cm (9-inch) unbaked pie crusts
Sugar and cinnamon to sprinkle on crust
Wash apples; leave peel on if organic. Thinly slice apples into wedges and place in a large non-metal mixing bowl. Squeeze lemon over apples and toss to mix. Combine spices, flour, and salt, add to apples, and toss to mix. Pour syrup on apples and toss; gently stir with a spatula. Cut the cream cheese and butter into small pieces and set aside. Mix a small amount of sugar and cinnamon and set aside.
Prepare pie crust from your favourite recipe or use a pre-made unbaked pie crust. Line pie pan with one of the crusts. Add a layer of apples, dot with cream cheese, and repeat. Level apples and dab with butter. Roll out the second crust (which will be the top crust), then roll out the third one for the decorative leaves. Sprinkle cut-outs with cinnamon-sugar. For the top crust, cut a steam vent in the centre using a maple or oak leaf as an outline, or use a cookie cutter.
Cut out four decorative leaves and attach by dabbing water on the back and pressing lightly onto the top crust. Place the top crust onto the pie and seal the edges. Make a foil tent, putting a hole in the centre to release steam; set aside.
Refrigerate pie for 20 minutes.
Pre-heat oven to 200° C (400° F). Cook for 10 minutes, then reduce heat to 190° C (375° F). Carefully place crust shield over crust and foil tent. Cook for an hour. It is done if bubbly and the crust is lightly brown. Cool on a rack for 3-4 hours before serving. Baked pie can be stored at room temperature for 2-3 days.
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