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!!!!
This little scarecrow made his first appearance November 2012. Click here for ‘Cecile’s Apple Pie Recipe’!
++ Recipe adapted from ‘Pillsbury Apple Crostata’.