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Apple Cream Pie

Apple Cream Pie
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A bit of whipping cream adds a touch of richness to a classic apple pie made easy with unroll-and-fill refrigerated pie crust.

Prep Time:
35 Min
Total Time:
2 Hr 25 Min
Makes:
8 servings
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INGREDIENTS
Crust
1box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
3/4cup granulated sugar
3tablespoons all-purpose flour
1teaspoon ground cinnamon
6cups thinly sliced peeled apples (6 medium)
1/2cup whipping cream
1teaspoon vanilla
Topping
1egg white, beaten
1tablespoon coarse sugar
DIRECTIONS
1.Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2.In large bowl, mix granulated sugar, flour and cinnamon; gently stir in apples. In small bowl, mix whipping cream and vanilla. Pour over apple mixture; stir gently to mix well. Spoon into crust-lined pan.
3.Top with second pie crust; seal edge and flute. Cut slits or shapes in several places in top crust. Brush top with egg white; sprinkle with coarse sugar.
4.Bake 40 to 50 minutes or until apples are tender and crust is golden brown, covering crust edge with strips of foil after 15 minutes of baking to prevent excessive browning. Cool 1 hour.
High Altitude (3500-6500 ft): No change.
High Altitude (3500-6500 ft):

No change.

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