Apple Cream Pie
The creamy filling makes this pie one of a kind.
Apple Cream Pie
Cuisine:
American
Servings: Serves 8
For the crust:
- 2 cups all-purpose flour
- 1/2 cup butter, melted
- 3 tablespoons cold water
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
For the filling:
- 1 cup packed brown sugar
- 3 Tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 8 apples (either red or green work well)
- 1 Tbsp lemon juice
- 1/2 cup heavy whipping cream
- Serve with additional whipped cream or ice cream (optional)
For the crust:
- Preheat oven to 400°F. In a large bowl combine ingredients for crust. Mix until a ball forms and then press into 9” pie pan using hands. Even out the center of the crust by using a flat-bottom glass. Then crimp edges with hands and trim off any excess crust from pan.
For the filling:
- Peel apples and cut into quarters or eighths. In a large bowl sprinkle apple pieces with lemon juice. Place into pie crust with the bigger pieces in the center and smaller pieces to the edges.
- In a small bowl combine sugar, flour, cinnamon, and salt. Sprinkle 3/4 of the dry ingredients over the apples. Pour 1/2 cup whipping cream over the top of the apples slowly to avoid splashing- making sure each apple piece gets some cream on it.
- Sprinkle the rest of the cinnamon sugar over the top and bake for 10 minutes at 400˚F. Reduce heat to 350˚F and bake for 45-60 minutes or until apples are fork tender.
- Refrigerate for 2 hours before serving. Serve with whipped cream or ice cream if desired.
