Bake pie shell according to package directions; cool completely.
Meanwhile, in medium heavy-bottomed saucepan, boil cider until reduced to 1/3 cup (75 mL). Cool completely then whisk in 2 tbsp (30 mL) whipping cream and cornstarch until smooth. Transfer to bowl.
In saucepan, whisk together maple syrup and remaining whipping cream; set over medium-high heat. Whisk in cider mixture; bring to a boil. Reduce heat to medium-low. Cook, stirring constantly 1 min., until thickened.
Pour into baked pie crust. Chill 4 hr. until set.
Serve slices with dollop of unsweetened whipped cream or crème fraîche.