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10

Apple Cream Pie

Prep 35 min
Total 2 hr 25 min
Ingredients 9
Servings 8

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

By Pillsbury Kitchens

January 6, 2010

Ingredients

Crust

box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

3/4

cup granulated sugar

tablespoons all-purpose flour

teaspoon ground cinnamon

cups thinly sliced peeled apples (6 medium)

1/2

cup whipping cream

teaspoon vanilla

Topping

egg white, beaten

tablespoon coarse sugar

Steps

Hide Images

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

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 150

% Daily Value

Total Fat: 17g; 26%
Saturated Fat 8g 40% Trans Fat 0g
Cholesterol: 25mg; 8%
Sodium: 270mg; 11%
Potassium: 100mg; 3%
Total Carbohydrate: 58g; 19%
Dietary Fiber 1g 5% Sugars 29g
Protein: 3g

% Daily Value*:

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