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Apple Cream Pie

Apple Cream Pie

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The creamy filling is magical.

Apple pie is an American classic. It’s so much a part of our food traditions that in Vermont a law was passed in 1999 that those who serve apple pie should make a “good faith effort” to supply a cold glass of milk, a scoop of vanilla ice cream, or slice of cheddar to go on top. While cheese on your pie is an acquired taste, there’s no denying that apple pie has a long history of being just about everyone’s favorite pie.

This apple cream pie is a bit different in that you pour cream over the apples and magically a creamy filling emerges in the final product. The recipe has been called the “Petty Aunt Pie” since it was shared by a person whose entire family, including the aunt, refused to give to strangers for the past 100 years.

Serves 8
3h 20m prep time
1h 10m cook time
2h inactive

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 400ËšF. Reduce heat to 350ËšF 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.

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