Apple Cream Pie
This Apple Cream Pie combines the tartness of fresh apples with a rich and creamy filling, all nestled in a flaky pie crust. It’s a dessert that pleases every palate and is perfect for any occasion.
Equipment
- 1 9-inch pie dish
- 1 mixing bowl
- 1 whisk
- 1 baking sheet
- 1 peeler
- 1 measuring cups and spoons
- 1 rolling pin
Ingredients
- 1 pre-made pie crust pie crust (9-inch)
- 4 medium apples, peeled, cored, and sliced Approximately 1.5 pounds.
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine sliced apples, granulated sugar, flour, cinnamon, and salt. Toss until apples are well-coated.
- Fold in the heavy cream and vanilla extract, mixing gently to combine.
- Pour the apple mixture into the pre-made pie crust, spreading it evenly.
- In a separate bowl, whisk together the eggs. Pour the beaten eggs over the apple mixture in the pie crust, ensuring that it is evenly distributed.
- Place the pie dish on a baking sheet to catch any drips, then bake in the preheated oven for 45 minutes or until the apples are tender and the pie is set.
- Once baked, let the pie cool for at least 15 minutes before slicing.
Notes
For a golden crust, brush the edges of the pie crust with an egg wash before baking.
Serve with whipped cream or vanilla ice cream for an extra indulgent treat.
This pie can be refrigerated for up to 3 days but is best enjoyed fresh.