State Fair Pie Competition 2011
Monkton, Maryland

Apple Cream Pie

Looking for a fruit dessert? Then check out this apple cream pie baked using Pillsbury® refrigerated pie crusts.

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  • prep time 45 min
  • total time 2 hr 45 min
  • ingredients 11
  • servings 8
 

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/2
package (7-oz size) almond paste
1
package (8 oz) cream cheese, softened
1/3
cup granulated sugar
1
egg
1/2
teaspoon grated lemon peel
1/8
teaspoon salt
4
large tart apples, peeled, cored, sliced
1/2
cup packed brown sugar
1/2
teaspoon ground cinnamon
3
tablespoons apricot jam

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LOCATION

Steps

  • 1 Heat oven to 375°F. Unroll 1 pie crust on work surface; cut out 2- or 3-inch hearts with cookie cutter. Bake hearts on ungreased cookie sheet about 8 minutes or until light golden brown. Cool; set aside. Unroll second pie crust in ungreased 9-inch glass pie plate. Between 2 sheets wax paper, roll almond paste into 7-inch circle. Remove top sheet wax paper, and turn almond paste circle into crust-lined pie plate; gently press almond paste into pie crust and remove second sheet wax paper.
  • 2 In medium bowl, mix cream cheese, granulated sugar, egg, lemon peel and salt with electric mixer on medium speed until smooth. Spread over almond paste in pie plate.
  • 3 In large bowl, mix sliced apples, brown sugar and cinnamon. Arrange apples in circular pattern on cream cheese filling. Bake 40 to 45 minutes or until filling is set and slightly puffed. In small microwavable bowl, microwave apricot jam uncovered on Medium (50%) 1 minute. Brush over apples. Top with heart cutouts. Cool about 1 hour or until filling sets before serving. Cover and refrigerate any remaining pie.
  • 1 Heat oven to 375°F. Unroll 1 pie crust on work surface; cut out 2- or 3-inch hearts with cookie cutter. Bake hearts on ungreased cookie sheet about 8 minutes or until light golden brown. Cool; set aside. Unroll second pie crust in ungreased 9-inch glass pie plate. Between 2 sheets wax paper, roll almond paste into 7-inch circle. Remove top sheet wax paper, and turn almond paste circle into crust-lined pie plate; gently press almond paste into pie crust and remove second sheet wax paper.
  • 2 In medium bowl, mix cream cheese, granulated sugar, egg, lemon peel and salt with electric mixer on medium speed until smooth. Spread over almond paste in pie plate.
  • 3 In large bowl, mix sliced apples, brown sugar and cinnamon. Arrange apples in circular pattern on cream cheese filling. Bake 40 to 45 minutes or until filling is set and slightly puffed. In small microwavable bowl, microwave apricot jam uncovered on Medium (50%) 1 minute. Brush over apples. Top with heart cutouts. Cool about 1 hour or until filling sets before serving. Cover and refrigerate any remaining pie.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
(
Calories from Fat
230),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
11g,
11%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
400mg
400%;
Total Carbohydrate
73g
73%
(Dietary Fiber
2g
2%
  Sugars
43g
43%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
4%;
Calcium
6%;
Iron
4%;
Exchanges:
1 1/2 Starch; 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.
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