Easy Cider Maple Pie
Prep Time
Serves
Cooking Mode
1 store-bought frozen 9-in. (23-cm) pie shell
1 cup hard cider
1 cup 35% whipping cream, divided
⅓ cup cornstarch, sifted
1 ½ cups pure maple syrup
1 store-bought frozen 9-in. (23-cm) pie shell
1 cup hard cider
1 cup 35% whipping cream, divided
⅓ cup cornstarch, sifted
1 ½ cups pure maple syrup
Directions
1Bake pie shell according to package directions; cool completely.
2Meanwhile, 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.
3In 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.
4Pour into baked pie crust. Chill 4 hr. until set.
Tips
1
Serve slices with dollop of unsweetened whipped cream or crème fraîche.
Disclaimer
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Personal Note
Personal Note
