Maple Apple Cream Pie

• 1 unbaked pastry shell (9 inches)
• 2 tablespoons butter
• 6 medium Golden Delicious apples (about 2 pounds), peeled and cut into eighths
• 1/2 cup packed brown sugar
• 2 tablespoons cornstarch
• 1/3 cup maple syrup
• 1 can (12 ounces) evaporated milk
• 1 egg yolk, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup heavy whipping cream
• 1 tablespoon sugar
• 1/4 teaspoon ground cinnamon

1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450u0b0 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. In a skillet, melt butter. Add apples and brown sugar; cook and stir until apples are tender and coated, 15-20 minutes. Cool to room temperature. Spread evenly into shell.
3. In a saucepan, combine cornstarch and syrup until smooth; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; add vanilla. Cool to room temperature without stirring. Pour over apples. Chill until set, about 2 hours.
4. In a small bowl, beat cream until it begins to thicken. Gradually add sugar and cinnamon; beat until stiff peaks form. Serve with pie. Store in the refrigerator.

pastry shell, butter, golden delicious apples, brown sugar, cornstarch, maple syrup, milk, egg yolk, vanilla, heavy whipping cream, sugar, ground cinnamon

Taken from www.tasteofhome.com/recipes/maple-apple-cream-pie/ (may not work)