Apple Cream Pie

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

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Servings 8

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( 67 ) Ratings

67 Ratings

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Member Reviews ( 27 )

53390d0e-ac2c-4d5a-9372-3afe4056dd01

ingredients 9
Prep Time 35 min
Total Time 2 hr 25 min

Ingredients

Crust

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

3/4: cup granulated sugar

3: tablespoons all-purpose flour

1: teaspoon ground cinnamon

6: cups thinly sliced peeled apples (6 medium)

1/2: cup whipping cream

1: teaspoon vanilla

Topping

1: egg white, beaten

1: tablespoon coarse sugar

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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.

EXPERT TIPS

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Expert Tips

Look for coarse sugar near the colored sugar in the baking aisle of large supermarkets or in specialty kitchen shops.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 150),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 8g, 8% Trans Fat 0g 0% ),
Cholesterol: 25mg; 25%;
Sodium: 270mg; 270%;
Total Carbohydrate: 58g; 58%
(Dietary Fiber 1g 1% Sugars 29g 29% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 2%;
Calcium: 0%;
Iron: 0%;

Exchanges:

1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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bscuzz

report Posted Dec. 14, 2012 2:48 PM

I made this Apple Cream Pie today - wonderful pie, wonderful recipe. No special occasion; just saw the recipe, had the ingredients and was tempted to give it a try. I used Granny Smith apples and I like that the pie was not overly sweet and was very moist but not 'too runny' - exactly the way I like it. I had a piece of warm pie already with a scoop of vanilla ice cream. I may wind up eating the whole pie!!! Well, I'll try not to - maybe give the family a chance to try it. I took a couple of photos - but I don't see an option to post them. It looked very pretty with a lattice top crust!

Ruth1973

report Posted Nov. 18, 2012 1:34 PM

what are the best type or name brand apples to use. I am making this pie for thanksgiving

JulieLovesLife

report Posted Jun. 17, 2012 1:04 PM

Excellent, once again! The type of apples definitely make a difference. Make this for my Dad on all special occasions with Splenda because he is diabetic, the family LOVES it and can't tell that it's sugar free!

Shar1326

report Posted Jul. 19, 2011 5:16 PM

Pianogirl, give it a second try. I have a similar recipe with the cream in it that has been in our family since my great grandmother. The problem with "bland" apple pies is the apples. Our recipe says to use only "JONATHANS". Yes it seems like alot of apples for one pie, but they do shrink down. When you use the right apple. You will love it and your family and friends will be thrilled with this "new" twist.

Pianogirl1908

report Posted Nov. 14, 2010 4:53 PM

I was surprised at how bland this pie was. Definitely needed more sugar. Also had too much filling for one pie.