Best Maple Cream Pie Recipes

BOBBY FLAY'S PUMPKIN PIE WITH CINNAMON CRUNCH AND BOURBON-MAPLE WHIPPED CREAM

Steps:

• To make the cinnamon crunch, preheat the oven to 350 degrees F.
• Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.
• To make the crust, combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack.
• Reduce the oven temperature to 300 degrees F.
• To make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter.
• Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.
• Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.
• Combine the cream, vanilla seeds, maple syrup, and bourbon, to taste, in a large chilled bowl, and whip until soft peaks form.

QUEBECOIS MAPLE CREAM PIE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Place the pie crust in its plate in a large, shallow baking pan lined with foil in case of a boil-over.
• Bring maple syrup to a boil in a heavy saucepan over medium heat, and cook for 5 to 7 minutes, to reduce syrup down by about one-quarter. Stir in cream, bring the mixture to a simmer, then remove from heat.
• Whisk egg yolks and egg together in a large bowl. Very gradually add the cream mixture to the eggs, about 1/4 cup at a time, whisking constantly. Stir in salt, vanilla extract, and vinegar. Pour the batter into the prepared pie crust.
• Bake until the pie is mostly set but jiggles slightly when moved, about 1 hour. Let cool before serving.

MAPLE CREAM PIE

Steps:

• Preheat oven to 450°. Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., For filling, combine cornstarch and salt in a large saucepan. Stir in 1/2 cup milk until smooth. Gradually stir in remaining milk and 3/4 cup maple syrup. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter. Cool to room temperature without stirring., In a chilled small bowl, beat cream on high speed until stiff peaks form. Fold 1 cup cream into cooled filling; spoon into crust. Fold remaining syrup into remaining cream; frost top of pie. Refrigerate overnight. Garnish with toasted almonds. Refrigerate leftovers.

MAPLE CREAM MERINGUE PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll crust to fit a 9-in. pie plate. Trim and flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack., In a small saucepan, combine cornstarch and water until smooth. Stir in syrup and cream. Cook and stir over medium-high heat until thickened and bubbly, 2-3 minutes. Reduce heat to medium; cook, stirring constantly, 2 minutes longer. Remove from the heat., Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter. Pour into pastry shell., In a large bowl, beat egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust., Bake until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

MAPLE CREAM PIE

Steps:

• Prepare the pastry in a food processor, combine the walnuts and sugar and pulse until the nuts are finely ground. Add the flour and salt and pulse to incorporate. Add the butter and pulse until the mixture is the texture of coarse meal with pea size pieces. Add 2 tablespoons of ice water and pulse until the dough is evenly moistened. The dough should hold together when squeezed, but not be too wet. Add up to 2 more tablespoons of ice water, if necessary. Tip out the dough onto a piece of plastic wrap and using the plastic to gather the dough together, form it into a disk. Chill for at least 2 hours or up to 2 days. (Alternatively, you can freeze the dough for up to 1 week).
• Preheat oven to 375 degrees F. On a lightly floured surface, roll out the dough into a 12-inch-diameter round (about 1/8 inch thick). Transfer the dough to a 9-inch standard pie plate. Trim the excess dough and fold it to make a decorative edge. Wrap in plastic wrap and freeze for at least 15 minutes. Line the frozen shell with parchment paper or foil and fill with pie weights. Bake the crust until the edges are lightly golden and the crust beneath the parchment is dry, about 25 minutes. Remove the parchment and weights and continue to bake the crust until it is golden brown about 15 to 20 minutes. Transfer the pan to a wire rack to cool completely. Set a fine mesh sieve next to the crust for later.
• Prepare the filling: In a small saucepan, bring the maple syrup to a boil over high heat, then lower the heat to maintain a gentle simmer. Continue to cook the syrup until it has reduced by about half, about 12 minutes. (You can occasionally pour the syrup into a glass measuring cup to check the volume.) In a medium saucepan (away from the stovetop), whisk the egg yolks with the cornstarch until smooth. In a slow stream, while whisking, add the milk and cream. Add the salt, butter, and reduced maple syrup. Don't worry if the syrup seizes. It will smooth out in the next step when you heat the custard. Cook the milk mixture over medium heat, stirring constantly with a wooden spoon, until it has thickened and come to a low boil, about 7 minutes. Cook the custard for 1 minute more and then pour it through the sieve into the cooled crust and spread it out evenly.
• Press a piece of waxed paper directly onto the surface of the custard and transfer the pie to the fridge. Chill the pie for at least 4 hours or up to overnight. To serve, top the pie with whipped cream.

MAPLE AND CREAM APPLE PIE

Steps:

• Preheat oven to 400°. For filling, in a large bowl, combine 1 cup sugar, cornstarch and salt. Add apples; toss gently to coat. Combine maple syrup and cream; pour over apple mixture. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Add filling. Roll remaining dough to 1/8-in. thick. Cut out crust with a 1-1/2-in. leaf-shaped cookie cutter. With a sharp knife, lightly score cutouts to resemble veins on leaves. Place cutouts over filling. Brush cutouts with milk; sprinkle with remaining 1/4 tsp sugar., Cover edge loosely with foil. Bake for 20 minutes. Uncover; bake until crust is golden brown and filling is bubbly, 20-25. Cool on a wire rack. Refrigerate leftovers.

PUMPKIN PIE WITH BOURBON-MAPLE WHIPPED CREAM AND CINNAMON CRUNCH

Steps:

• Make the cinnamon crunch: Preheat the oven to 350 degrees F. Combine the flour, oats, light muscovado sugar and cinnamon in a food processor and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, 20 to 25 minutes. Let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.
• Make the crust: Combine the graham cracker crumbs, melted butter and cinnamon in a bowl and mix until combined. Press evenly into the bottom and up the sides of a 10-inch pie plate. Brush with the beaten egg. Bake until golden brown and firm, about 12 minutes. Let cool on a rack.
• Reduce the oven temperature to 300 degrees F. Make the filling: Whisk the eggs, egg yolks, dark muscovado sugar, granulated sugar and molasses in a medium bowl. Whisk in the pumpkin puree, cinnamon, ginger, nutmeg, cloves and salt. Whisk in the heavy cream, milk and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the melted butter.
• Place the pie plate on a baking sheet, pour the pumpkin filling into the crust and sprinkle additional cinnamon over the top. Bake until the filling is set around the edges but the center still jiggles slightly when shaken, about 1 hour 15 minutes. Transfer to a rack and let cool to room temperature, about 2 hours.
• Make the whipped cream: Combine the heavy cream, vanilla seeds, maple syrup and bourbon, to taste, in a large chilled bowl and whip until soft peaks form. Top the pie with the whipped cream and cinnamon crunch.
• Top off your feast with one (or more!) of these tasty pies.

BOBBY FLAY'S PUMPKIN PIE WITH CINNAMON CRUNCH AND BOURBON-MAPLE WHIPPED CREAM

Steps:

• To make the cinnamon crunch, preheat the oven to 350°F.
• Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.
• To make the crust, combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack.
• Reduce the oven temperature to 300°F.
• To make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter.
• Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.
• Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.
• Bourbon-Maple Whipped Cream
• Combine the cream, vanilla seeds, maple syrup, and bourbon in a large chilled bowl, and whip until soft peaks form.

DEEP-DISH MAPLE-BOURBON CREAM PIE

Steps:

• Make the crust:
• Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, about 10 minutes; let cool.
• Pulse pecans and 1 Tbsp. flour in a food processor until finely ground. Add granulated sugar, salt, cinnamon, and remaining 1 cup plus 7 Tbsp. flour and pulse to combine. With the machine running, add butter, vinegar, and 2 Tbsp. cold water in a slow, steady stream and mix just until incorporated.
• Transfer mixture to a large bowl and press with your hands until a dough forms. Form into a 6" disc, then transfer to pie plate and press into bottom and up sides with a flat-bottomed measuring cup. Crimp edge with a floured fork, if desired, and freeze while you prepare the filling.
• Make the filling and assemble the pie:
• Position rack in center of oven and preheat to 350°F. Cook maple syrup in a medium saucepan over medium-high heat until reduced to about 1/2 cup, 8-10 minutes.
• Whisk eggs, brown sugar, flour, and salt in a large bowl until smooth. Whisk in cream, bourbon, cinnamon, and reduced maple syrup until combined.
• Heat butter over medium in a small saucepan, swirling pan occasionally, until nutty, dark brown, and most of the foam has subsided, about 5 minutes. Immediately whisk into maple syrup mixture.
• Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is lightly golden, 10-15 minutes. Remove weights, then cover edge with a pie shield or foil to prevent overbrowning. Continue baking until center is golden brown, 5-10 minutes more.
• Pour filling into crust and bake pie until edge is set but center is still very jiggly, 40-45 minutes. Transfer to a wire rack and let cool at least 2 hours (the center will set as pie cools).
• Serve the pie:
• Combine cream and yogurt in a large bowl. Scrape in vanilla seeds and reserve pod for another use, or add vanilla extract. Using an electric mixer on medium-low speed, beat until soft peaks form. Mound whipped cream in center of pie.

MAPLE-CREAM APPLE PIE

Steps:

• In a large bowl, toss apples, sugar and cinnamon. In a large skillet, cook apple mixture in butter for 10-12 minutes or until tender; cool. Spoon into pastry shell; set aside. , In a small bowl, beat cream cheese until fluffy. In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Gradually beat into cream cheese. Stir in extract. Spoon over apple layer. Cover and refrigerate for 2 hours or until set. , Meanwhile, in a small bowl, combine topping ingredients. Spread onto an ungreased baking sheet. Bake at 350° for 20-25 minutes or until crisp and golden brown, stirring three or four times. Cool. Just before serving, sprinkle topping over pie.

CLASSIC PUMPKIN PIE WITH PECAN & MAPLE CREAM

Steps:

• Place the pumpkin pieces in a large microwaveable bowl. Cover, then cook on High (850W) for 15 mins or until soft. Tip into a colander to drain, then leave to cool.
• On a lightly floured surface, roll out pastry to the thickness of a £1 coin so it's wide enough to line a 25cm tart tin. Ease the pastry into the case, making sure there's an overhang, then chill for 30 mins. Heat oven to 200C/fan 180C/gas 6. Line the case with foil and baking beans, then bake for 15-20 mins. Remove foil and beans, then cook for a further 10 mins until the pastry is golden. Turn oven down to 160C/fan 140C/gas 3.
• Meanwhile, place pumpkin, sugar, eggs, cream and spices in a food processor, then blend until smooth. Pour into the baked pastry case, then bake for 1 hr until the filling has puffed up in the centre (it will sink as it cools). Remove from tin, then leave to cool.
• Whip the cream with the maple syrup until thickened, then fold in the pecans. Serve spoonfuls of the cream with slices of the pie.

MAPLE CREAM PIE

Steps:

• For the crust: In the bowl of a food processor, pulse together the flour, sugar, and salt until combined. Add the butter and pulse until the mixture resembles coarse cornmeal. While continuing to pulse, slowly add the water and lemon juice until the dough just comes together. Squeeze a small amount of dough between your thumb and index finger to make sure it holds its shape. If it doesn't, add cold water 1 tablespoon at a time while still pulsing, but make sure that the dough doesn't form into a wet ball.
• Remove the dough from the food processor. Divide the dough in half, press each half into a disk, and wrap with plastic wrap. Refrigerate the dough for 20 minutes. (You will only use 1 disk of dough for this recipe; the other disk of dough will keep for up to 1 month, wrapped well, in the freezer.)
• Preheat the oven to 350 degrees F.
• On a lightly floured work surface, roll 1 dough disk out to a 12-inch round. Line a 9-inch pie pan with the dough. Crimp the edges and dock the bottom of the dough with a fork. Freeze the dough in the pan for 20 minutes.
• Line the dough-lined pan with parchment paper and fill to the rim with dried beans or pie weights. Bake for 20 minutes. Remove the weights and parchment. Continue baking until the crust is baked through, 15 to 20 more minutes. Let cool completely.
• For the filling: In the bowl of a stand mixer fitted with a whisk attachment, combine the egg yolks, maple syrup, cornstarch, and salt, whisking until smooth and pale.
• In a large, heavy saucepan, combine the cream, milk, and vanilla and bring to a simmer. With the mixer running on medium speed, slowly and carefully pour the hot milk mixture into the mixer and whisk until combined.
• Transfer the mixture back to the saucepan and whisk constantly over medium-low heat until the mixture thickens to the consistency of mayonnaise. Remove the pastry cream from the heat and add the butter, whisking until incorporated. Pour the pastry cream directly into the cooled prepared crust. Cover the tart with plastic wrap and refrigerate until cool.
• To finish: In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream, mascarpone, and maple syrup to stiff peaks. Using a small offset spatula, spread the topping across the surface of the pie.
• Garnish each slice with a Maple Cookie, if you like.
• Preheat oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, maple syrup, and 1/2 cup of the sugar until light and fluffy.
• In a large mixing bowl, whisk together the flour, cornstarch, and salt until fully combined. Add the flour mixture all at once to the butter mixture and mix on low speed until just incorporated. Turn the dough out onto a sheet of plastic wrap. Press the dough into a disk and wrap it up. Refrigerate for 1 hour.
• On a floured work surface, roll out the dough to 1/8 inch thick. Using a maple leaf cookie cutter, stamp out cookies and place 1/2 inch apart on the prepared pans. Press together and re-roll the scraps 1 time. Sprinkle the cookies with a light, even layer of the remaining 1/4 cup sugar.
• Bake until the edges of the cookies are golden brown, 15 to 17 minutes.

APPLE PIE WITH CHEDDAR AND MAPLE WHIPPED CREAM

Steps:

• For the crust: Pulse the flour, granulated sugar and salt together in a food processor to combine. Add the 5 ounces Cheddar and pulse, then add the butter and pulse until it creates a coarse meal with some larger butter lumps. Add water a tablespoon at a time (no more than 1/2 cup) while processing just until the dough comes together. Turn out onto a piece of plastic wrap and form into a disc. Refrigerate while making the filling.
• For the filling: Preheat the oven to 450 degrees F.
• Stir together the apples, brown sugar, flour, butter, bourbon, maple syrup, lemon juice, cinnamon, pepper, salt, cloves and nutmeg in a large bowl.
• Roll out the dough, using additional flour as needed, into a circle large enough to drape into a 10-inch pie plate or cast-iron skillet. Cover with the filling. Bake for 10 to 15 minutes, then lower oven to 350 degrees F and bake for 30 minutes more. Sprinkle on the remaining 6 ounces Cheddar to the top of the pie and bake until browned and melted, 15 minutes. Let cool until cheese hardens.
• For the whipped cream: Beat together the cream, syrup and granulated sugar until firm.
• Serve the pie with the whipped cream.

APPLE MAPLE CREAM PIE

Steps:

• In a mixing bowl, stir together 2 cups all-purpose flour and 1/2 teaspoon salt.
• Using a pastry blender, cut in 2/3 cup shortening until pieces are peasize.
• Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork.
• Push moistened dough to the side of the bowl.
• Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened.
• Divide dough in half. Form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball.
• Roll dough from center to edge into a circle about 12 inches in diameter.
• Unroll into a 9-inch pie plate being careful not to stretch pastry.
• In a large bowl, stir together the 1/3 cup sugar, the cornstarch, and the salt.
• Add the apples and gently toss until coated.
• In a small bowl, stir together maple syrup, whipping cream, and vanilla.
• Pour over apple mixture. Fold until combined.
• Transfer to the pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate.
• Roll out remaining pastry and cut into 1/2-inch-wide strips. (Or roll out second portion of pastry to form a top crust; cut slits.)
• Weave strips over filling for lattice crust. Press ends of strips into crust rim. Fold bottom pastry over strips; seal and crimp edge.
• Brush pastry with milk and sprinkle with sugar. To prevent overbrowning, cover edge of pie with foil.
• If you like, place the pie on a baking sheet to catch drips.
• Bake the pie in a 375 degree F oven for 25 minutes.
• Remove the foil. Bake the pie for about 30 minutes more or until the top is golden.
• Serve warm or cool.
• Note: To make pastry cutouts on top of pie, roll out pastry scraps about 1/8 inch thick and use small cutters to form leaf shapes. Moisten with water and place atop unbaked crust.

PECAN PIE WITH MAPLE CREAM

Steps:

• To make the pastry, beat the butter and sugar together in a large bowl until light and fluffy, then beat in the egg yolks. Stir in the flour, then use your hands to bring the mixture together into a dough. Remove from the bowl, wrap and transfer to the fridge to chill for at least 1 hr.
• Roll the pastry out onto a lightly floured surface to the thickness of a £1 coin, then lift into a 23cm loose-bottomed tart tin. Press the pastry into the base and sides of the tin, allowing any excess to hang over the sides. Put the tin on a baking sheet and chill for 30 mins.
• Heat the oven to 180C/160C fan/gas 4. Prick the base of the pastry case with a fork. Line with baking parchment and baking beans and bake for 20 mins, then remove the parchment and beans and bake for 10-15 mins more until golden. Remove from the oven and leave to cool in the tin before using a small serrated knife to trim away the excess pastry.
• To make the filling, roughly chop or bash half the pecans and set aside. Whisk the eggs and sugar together in a large bowl, then add the golden syrup, butter, salt, vanilla extract and bourbon, if using, and continue to whisk until everything is well combined. Add the pecans and mix again to thoroughly combine.
• Pour the pecan filling into the pastry case and arrange the remaining whole pecans on top. Bake for 20 mins until evenly coloured - it should be lightly golden brown and set with a slight wobble when you gently shake the tin. Remove from the oven and set aside to cool for at least 1 hr. Just before serving, whip the cream and maple syrup together to soft peaks and serve alongside the pie.

AMISH MAPLE CREAM PIE

Steps:

• In a large saucepan combine maple syrup, condensed milk and the pinch of salt.
• Heat over very low heat, stirring constantly until bubbles form in center of pan.
• Cool slightly.
• Pour into baked pie shell.
• Refrigerate for at least 2 hours.
• Top with whipped cream or cool whip when ready to serve.

MAPLE-PECAN CREAM PIE

Steps:

• Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk eggs, brown sugar, sour cream, cream, syrup and flour. Pour into crust. Bake until filling begins to set, 15-20 minutes., Sprinkle pecans over pastry. Cover edge loosely with foil. Bake just until set (mixture will jiggle), 25-30 minutes longer. Remove foil. Cool on a wire rack.

MAPLE APPLE CREAM PIE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , 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. , 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. , 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.

VERMONT MAPLE CREAM MERINGUE PIE

Steps:

• 1. Filling: In a small saucepan, combine the cornstarch and water until smooth. Stir in syrup and cream. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to medium; cook. stirring constantly, 2 minutes longer. Remove from the heat.
• 2. Stir a small amount of hot filling into egg yolks; stirring well and return mixture to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter. Pour into baked pie shell.
• 3. Brown Sugar Meringue: In a large bowl, beat egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in the brown sugar,1 tablespoon at a time, on high until stiff glossy peaks form and sugar has dissolved( dissolving is very important with any kind of sugar). Spread evenly over hot filling, sealing edges to the crust!
• 4. Bake at 350^ for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for about 1 hour. Then Chill for 3 hours before serving. Refrigerate any leftovers.

MAPLE CRUNCH CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sliced apples in a large bowl, and toss with 4 tablespoons sugar and 1 teaspoon cinnamon. Melt 1/4 cup butter in a large skillet over medium heat. Saute apples until tender, 10 to 15 minutes. Allow to cool.
• To make the Streusel Topping: In a medium bowl, mix together oatmeal, flour, 1/2 cup sugar and 1 teaspoon cinnamon. Drizzle with1/4 cup melted butter, and mix with the fork until mixture resembles chunky crumbs, or granola. If mixture seems too moist, add a little oatmeal or flour until the consistency is right. Sprinkle crumbs onto an ungreased jellyroll pan. Bake in preheated oven for 20 to 25 minutes, stirring every 8 minutes or so, until light golden brown and crunchy. Transfer to a bowl and let cool.
• To make Maple Cream Filling: In a medium mixing bowl, beat cream cheese until fluffy. Gradually beat in 1 cup milk, pudding mix, and maple extract. Add remaining 1/2 cup milk, and beat until smooth. Spread cream cheese mixture into pie shell and refrigerate until apples are cool.
• After apples have cooled, remove them from skillet with a slotted spoon and transfer to a bowl. Reserve remaining apple syrup to drizzle over streusel. Arrange cooled apples over maple cream, then sprinkle with cooled streusel. Drizzle the reserved apple syrup over the top and refrigerate at least 2 hours before serving in order to allow the maple cream to firm up.