It has a decadent maple cream filling, cinnamon-flavored apples, and a crunchy streusel topping. For a quick yet exquisite dessert, you could even layer the maple cream and streusel in parfait glasses! When I originally made this, I had some filling and streusel leftover. I created parfaits, and they turned out fantastic!
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 45 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch deep-dish pie |
Ingredients
- 4 cups Granny Smith apples – peeled, cored and thinly sliced
- 4 tablespoons white sugar
- 1 teaspoon ground cinnamon
- ¼ cup butter
- 5 tablespoons rolled oats
- 5 tablespoons all-purpose flour
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- ¼ cup butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1 ½ cups milk
- 1 (3.5 ounce) package instant vanilla pudding mix
- 1 teaspoon maple flavored extract
- 1 (9 inch) deep dish pie crust, baked and cooled
Instructions
- 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.
Nutrition Facts
| Calories | 517 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 17 g |
| Sodium | 508 mg |
| Sugars | 38 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
This is a different yet amazing pie recipe! My husband absolutely loved it. I used more mild flavored apples (red delicious) and wish that I had used the more tart ones instead. It needed the extra fruit flavor but even with the mild ones this was soooo good. I might try this with peaches too! Yum!
Made this as directed, except I subsituted Maple & Brown Sugar instant oatmeal for the rolled oats, and maple syrup for the maple extract. It’s quite tasty and the maple cream layer cuts the sweetness of the apple and streusel layers well. I think my only complaint is that the maple cream layer seems a little soft…I wonder what would happen if I left the extra 1/2 cup of milk out of it. I couldn’t cut and serve a piece…it was more like dishing out banana pudding or something of similar consistency. I also left the apples in the skillet (didn’t really end up with extra syrup because of this) and the streusel on the pan to cool so I didn’t have to use extra dishes. Overall though, quite tasty and a great alternative to apple pie!
This was really good. I halved the cream cheese layer because some people said it didn’t go well with the apples. I didn’t have any maple extract so I used maple granola in the cruncy topping, and I actually made some maple pudding with real maple syrup and poured that over the apples before putting the topping on. The flavors all melded together well, and it was actually a pretty good pie.
I thought this pie was SOOOO good! For some reason, I didn’t have extra sauce from the apples to drizzle over the top. Next time, I will use more butter.
The apple and streusel layers are great, BUT the maple cream layer just doesn’t go well with the rest of the pie. It just wasn’t a good tasting pie because of the cream layer!
I thought this pie was ‘ok’….everyone who tried it felt the same. I followed the instructions exactly. I think maybe the pie would have tasted better if I only used half the filling, because the pie pan was overflowing with filling and it just was waaaaaaaaaay too rich (and I like rich foods!) I don’t know if I’d make it again.
I really liked this pie, and so did my daughter (she thought it tasted like a coffee cake). However, the other members of my family were not so keen on it (thought it was too sweet or didn’t like creamy filling in an apple pie). I suspect that a 9″ crust may be too small for the ingredients because it filled my 10″ crust quite nicely. Although I followed the recipe exactly, I wondered how it would taste to shortcut the streusel topping using packets of instant maple & brown sugar oatmeal mixed with the flour and butter.
This pie is so so so delicious! I only used half of the maple cream filling in my pie and the subtle maple flavour was perfect. I’ll use the other half tonight when I make another one. Thanks for such a great recipe – it’ll be part of our Thanksgivings and Christmases and Summer birthdays.
Excellent variation of an apple pie! I made it for Thanksgiving and my family ALL loved it! It is definately a keeper.
Very Good !!! I added a few walnuts to the topping. I will definitely make this again.