Quick and easy to prepare, ‘Rustic One Crust Apple Pie with Maple Whipped Cream’ features thin apple slices bathed in sugar, cinnamon and nutmeg, enveloped in a lovely, crunchy crust. Extra yummy with a big dollop of Maple Whipped Cream!
My first attempt, a few weeks ago, preparing this Rustic One Crust Pie yielded great results … BUT … I added too much sugar and butter, which overflowed the crust. The pie tasted wonderful, just ask my son! But the crust stuck to the parchment paper and I had a hard time getting the pie onto the serving plate. I wouldn’t want that to happen to you, so adjustments were made and ‘All is Well’. This time the pie slid right off the baking sheet!
I few of my friends saw photos of the ‘mistake’ pie on Facebook, and asked me to ‘bring some over’ or told me they were coming to my house for a piece. They weren’t fast enough. My son had eaten the last two pieces. My friend, Sue, hearing I was preparing another rustic apple pie today, told me I could NOT allow my son to eat the rest of the pie until she first got a piece. So I made her a promise. I won’t let my son have the last piece – I’ll eat it !! (Only kidding…. that would be really mean.)
INGREDIENTS Oven at 450 (F) Bake pie for 25 minutes…. until apples are tender
++ If you chose to add chopped nuts, wait until the pie has baked 15 minutes. Sprinkle on the nuts and bake the pie a further 10 minutes.
- 1 refrigerated pie crust ++ Take crust out of refrigerator about 15 minutes before.
- 4 cups thinly sliced peeled apples
- 4 tsp. cornstarch
- 2 tsp. cinnamon
- 1/3 cup granulated sugar
- 2 Tbs. brown sugar ++ Not ‘packed’ – just leveled off
- 1/8 tsp. nutmeg
- 1 Tbs. melted butter
- some water in a glass – to wet the crust folded over the apples, before sprinkling on the sugar
- 1 tsp. granulated sugar – to be sprinkled on crust before baking
- 2 Tbs. chopped pecans or walnuts ++ I didn’t put any in the pie, but I think chopped nuts would be nice sprinkled on top of the Maple Whipped Cream!
- 2 cups whipping (heavy) cream
- 2 Tbs.REAL maple syrup
Remove purchased refrigerated pie crust from refrigerator about 15 minutes before. ++ This helps the crust unroll easily. Peel and thinly slice 4 cups of apples – about 4 large.
In small bowl mix 4 tsp. cornstarch, 2 tsp. cinnamon, 1/3 cup granulated sugar, 2 Tbs. brown sugar and 1/8 tsp. nutmeg. In another small bowl melt (in microwave) 1 Tbs. butter. Pour sugar mixture into bowl containing melted butter – mix well with a fork & mix with 4 cups thinly sliced apples.
Place unrolled crust on an ungreased baking sheet – you don’t have to use parchment paper, but I prefer to. Spoon apples onto the center of the crust. Arrange apples so they’re 2″ from the edge of crust.
Bake at 450 (F) for 25 minutes – until apple slices are tender. Let pie rest a few minutes. Loosen with a spatula just to be sure the crust doesn’t stick. ++ It shouldn’t – now that I’ve adjusted the recipe. ; o )
++ If you wish to add 2 Tbs chopped pecans or walnuts to your rustic pie, do so after the pie has baked 15 minutes – then bake pie 10 minutes more.
Whip 2 cups whipping (heavy) cream until thick. Add 2 Tbs. REAL maple syrup. Beat just until maple syrup is combined with cream. Place a big dollop on each piece of Rustic One Crust Apple Pie, top with chopped pecans or walnuts and ENJOY!!!!
++ Recipe adapted from ‘Pillsbury Apple Crostata’.