My grandma taught me how to make this rhubarb cream pie, and I love to make it.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 pastry for a 9-inch double crust pie
- 3 tablespoons cornstarch
- 2 tablespoons white sugar, or to taste
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ teaspoon salt
- 5 cups apple – peeled, cored, and sliced
- ¾ cup pure maple syrup
- 1 egg
- 1 egg yolk
- ½ teaspoon water
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Line a pie dish with 1 crust.
- Whisk together cornstarch, sugar, cinnamon, nutmeg, and salt in a large bowl. Stir apples, maple syrup and whole egg into cornstarch mixture.
- Pour apple mixture into the prepared crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Whisk together egg yolk and water in a small bowl; brush over the pie. Cover pie loosely with aluminum foil and place on a baking sheet.
- Bake in the preheated oven for 35 minutes. Remove foil; continue baking until crust is golden brown, about 15 minutes. Cool on a wire rack.
Nutrition Facts
| Calories | 382 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 320 mg |
| Sugars | 28 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
OMG – my family could not stop raving about this pie!!! (and I am a terrible baker – LOL). Only change to recipe was instead of nutmeg, used 1 tsp pumpkin pie spice. I listened to others and adapted the baking time. Bake at 425 for 45 min, covering with foil after the first 20 min. DELICIOUS!!!!! This has already been requested to be on Thanksgiving’s menu. Thank you
I used sugar free maple syrup and molasses instead of white sugar. Worked great and just a few less calories!
Excellent!! I used the convection setting on the oven, and I ended up cooking it another 30 minutes. It came out perfect, nice and firm. great taste, not overly sweet. Thanks for the great receipe!
Used a Tenderflake frozen crust and Gala apples!
Delicious !
I like to bake but am a novice at baking pies! We live in New England so this caught my eye with the maple syrup. The pie in itself was very easy to make. I used 5 apples and should have added more. Like several reviewers said, I baked it per instructions at 325 degrees. (Most of the other recipes I looked at are 350 and higher) I took the foil off when suggested and baked for another 25 minutes! The crust never browned in any way shape or form. The apples weren’t done, and there was a lot of liquid at the bottom of the pie. All the negative said, I think I will try it again with some of the suggestions of the other reviewers. I wonder if there is a difference in the absorption of the syrup, being real syrup versus the “fake” stuff like Aunt Jemima’s.
Very delicious apple pie without addition of refined sugar. I was using pure maple syrup and omit the sugar. I even cut the amount of syrup to 1/2 cup and it is sweet enough. I would definitely make it again.
I just made this and it turned out fantastic! My Canadian boyfriend even approved!
This is a wonderful pie, not too sweet with a full bodied flavor. I’m cooking at 2800 feet so it took me two or three attempts to adjust the recipe. The original instructions left me with a watery slurry at the bottom of the pie that soaked the bottom crust; the pie still tasted great but it wasn’t very presentable. In the end I modified the recipe as follows: I brought the syrup and sugar to a boil and simmered for about 20 minutes. I also added 1 tbs of flour to aid in the thickening. I used Braeburn apples and they didn’t render very well at the suggested temperatures and time. So I pre-cooked them in the microwave for 2 + 1 + 1 + 1 minutes until they were still firm but could bend under a slight pressure. This allowed me to fill the crust with apples more tightly and eliminated the natural voids between slices thus forcing the syrup higher into the pie. After preparing the syrup and apple slices as above I mixed them together before placing them in the pie. At my altitude I still have to cook the pie a bit longer but the end result is a delicious desert (or breakfast depending on your whim). The apple slices are still reasonably firm and the syrup is distributed through the entire pie.
I just made this yesterday and the whole family loves it! A simple, easy receipt using maple syrup. Very tasty! 🙂
Followed receive as instructed….very tasty….I found after removing foil crust was not cooked removed and cooked for another 1/2. I had used frozen crust, which I had on hand……will try again with fresh crust and a little less maple surph
Very solid recipe, looked absolutely amazing when it was done. I did cut back on the nutmeg and I ended up with only 1/4 teaspoon which I thought was plenty.
I have made this recipe several times. It is always a winner with the family. Not to sweet and really easy to make. I usually get asked to make apple pie at the last minute and this one never fails. LOVE IT!!!!
For taste this is 5 stars!! I followed the recipe exactly. I used Ambrosia apples which are a little tart and hold their shape. It was perfect in this pie. We served it with maple walnut ice cream like suggested, and it was perfect! Yum! The only problem I had was the cooking time and temp. I always bake my pies at a higher temp. for the first 15 minutes, so I was a little hesitant to cook the pie the whole time at 325. But I did, and the pie never browned. The last 5-10 minutes I turned the heat up to 375 so I could brown the top a little bit. Other than that, a great recipe!