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Maple Apple Cream Pie

1 unbaked pastry shell (9 inches)
2 Tbsp butter or margarine
6 medium Golden Delicious apples (about 2 lbs), peeled & cut into eighths
1/2 cup packed brown sugar
1/3 cup maple syrup
2 Tbsp cornstarch
1 can (12 ounces) evaporated milk
1 egg yolk
1 tsp vanilla extract
1/2 cup whipping cream
1/4 tsp ground cinnamon
1 Tbsp sugar


Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

In a skillet, melt butter. Add apples and brown sugar; cook and stir until apples are tender and coated, 15-20 minutes. Cool to room temperature. Spread evenly into shell.

In a saucepan, combine syrup and cornstarch until smooth. Gradually add milk. Bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Remove from heat. Gradually stir 1/4 cup into egg yolk; return all to pan. Cook over low heat for 2 minutes. Remove from heat; add vanilla. Cool to room temperature. Pour over apples. Chill until set, about 2 hours.

In a mixing bowl, beat cream until soft peaks form. Add cinnamon. Gradually add sugar, beating until stiff peaks form. Serve with pie. Store in the refrigerator.