-
Prepare your pastry and place half of it in your pie pan as your bottom crust.
-
Mix together the sugar, flour, spices, and salt. Add the apples and toss them in this mixture to coat.
-
Stir in the cheese and the 4 T. of maple syrup (yes I used REAL maple syrup – much to my daughter’s chagrin when she saw the price on it!).
-
Place this mixture in the pie shell. Drizzle the cream over the filling (if using the cream).
-
Put on your top crust, crimp the edges and put in vent holes. Cover just the edges of the pie with foil to keep them from burning.
-
Bake at 375 degrees F for 40 minutes. Remove the foil and bake for about another 20 minutes, until pastry is golden brown and the apples are tender.
-
Remove the pie from the oven to cool.
-
If using the other 2 T. of syrup, brush that over the top of the pie and then sprinkle on the pecans if using them.
-
It needs about 45 minutes to an hour to cool before serving or it will be too runny. Although it tasted good cold, it was even better when served warm.