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 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.