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Apple Cream Pie

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  • 45 min prep time
  • 2 hr 45 min total time
  • 11 ingredients
  • 8 servings
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Looking for a fruit dessert? Then check out this apple cream pie baked using Pillsbury® refrigerated pie crusts.

State Fair Pie Competition 2011
Anne Couwenhoven
Monkton, Maryland

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
% Daily Value
Total Fat
26g
39%
Saturated Fat
11g
55%
Trans Fat
0g
0%
Cholesterol
65mg
21%
Sodium
400mg
17%
Total Carbohydrate
73g
24%
Dietary Fiber
2g
9%
Protein
5g
5%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
4%
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 Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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