The cream cheese filling on this king cake is by far the greatest I’ve ever tasted. It combines several different recipes and has a rich, soft crumb with the classic lemon-nutmeg flavors of a true NOLA king cake. It’s also not overly sweet or bready. If there are any leftovers, they are fantastic with coffee and are best eaten the same day. You all have fun!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- ¼ cup white sugar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 pastry for a 9-inch double crust pie
- 5 apples, peeled, cored, and sliced
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Stir together the sugar, cinnamon, and nutmeg in a small bowl; set aside. Press one of the pastries into the bottom of a 9-inch pie pan; reserve the crust.
- Toss the apples with maple syrup and vanilla extract. Spread 1/3 of the apples into the pie pan and sprinkle with the sugar mixture. Repeat the layers with the remaining apples and sugar. Cover the pie with the top crust and pinch the edges to seal.
- Bake in the preheated oven until the crust is golden brown, 30 to 35 minutes. Allow to cool before serving.
Reviews
Makes a tasty pie filling. The 30 to 35 minutes baking time must be a mistake. Like another reviewer I baked mine at 350 degrees for 75 minutes.
First time ever baking an apple pie. Okay so its not all from scratch….I used a frozen crust…but it was delicious! I only had one crust so I made the crumble topping from this site too. I love the slight maple flavor. I did add 2tbsp of flour to the sugar/spice mixture as others suggested and it was perfect…still saucy but not runny. Loved this!
Great recipe as is. Loved this.
its in the oven gotta say thats prolly thebest crust ive personally made..its so fluffy thanks for sharing
Great flavor. I ended up cooking it longer, more like an hour. Take it out when the juices bubble.
I found the pie had a lot of liquid when I cut it… It may have something to do with the type of apples I used.. It tasted good , but soggy!
Excellent Pie for a first time pie-maker (me). I used 5 large Golden Delicious apples… ended up with enough filling for 2 pies instead of one. But hey, the more the merrier! Also that means 2 pies for the price of 1 (plus a little for more crust). But it’s excellent.
question: i want to make one of these pies for my son and take it with us when we drive to see him next week, i don’t want to cook it ahead of time, can i make it (leave it uncooked) and freeze it until the morning we are leaving?( 4 hour drive) If i do this can i just let it thaw out and then cook it when we get settled in at his house? Not sure how to do this? thanks ray
I made this for Thanksgiving while I was visiting my sister. I was looking for a recipe that used maple syrup. It was a real crowd pleaser for both young and old. I added raisins and walnuts to make the pie a bit more festive. It was a combo that really worked. I think next time I would add one extra tbsp of maple syrup, to bring out that flavor more.
Very good recipe that is low in sugar and brings out the taste of the apples. I forgot to include the spices and the pie still came out quite well. Only change that I did to the recipe was sprinkle some granulated sugar on the top pie crust. I made this for a bake sale and it disappeared. I will definitely make it again.
This pie was the worst apple pie I have ever baked. It was runny there was no flour or anything to make it hold together.
I have made this 3 times now and it is my husbands favorite apple pie recipe. The cook time is way too SHORT though. I have increased it up to 1 hour 15 minutes to try to get the crust done and some of the soup cooked. Next time I make it I will add the 2 TBL flour to the cinn / sugar mixture someone else suggested. I also did brush a beaten egg on the top crust and sprinkled it with some sugar and cinnamon.
This was recipe was easy to follow & my family LOVED it!! I did add some flour to it before I put the top pie crust on & bathed the top pie crust with an egg wash…YUMMY!! I highly recommend this recipe!!
I have just tried this recipe. I do think the amount of sugar and the baking times are off a bit. The 1/2 cup sugar was WAY too little(the pie was too tart. And the 30 minute cooking time was WAY too short,Unless you like raw apples and under cooked crust. I tried to repair it but to no avail. I made this just the way the recipe called forand it fell way to short.
I really like the flavor of the pie. But the baking time for me at 350 degrees took 1 hour, and I brushed the top crust with whole milk and sprinkled it with sugar. And next time I will be adding a couple tablespoons flour so the pie isn’t runny.
I loved this recipe, I thought it was amazing and not too maple flavored. It was just perfect. I did add 3 tablespoons of flour so it wasnt runny, it was amazing!
great
I made this pie in a gluten and dairy free pie crust. This was a really great spin on the traditional apple pie and had really good flavor, I just prefer the traditional apple pie more.
I didn’t find this to be sweet enough, would probably add a bit more maple syrup next time.
Just what I was waiting for!! So much flavor. I have been looking for a recipe for apple pie for years that encompasses the cinnamon and nutmeg flavors and I could never find the right one. Now I have found it! Thank you!! Now, this is the only apple pie recipe I use for my family. I made this recipe twice. Once with pie crust on top and once with a crumb topping. Both ways are excellent! This is not your grandmother’s “traditional” apple pie. I absolutely LOVE IT!
it was good, but lacked that traditional feel i was looking for. On its own merits its a great pie though!!