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. ...MORE + LESS -

Crust

1 box Pillsbury* Refrigerated Pie Crusts, softened as directed on box

Filling

3/4 cup (175 mL) granulated sugar

3 tbsp (45 mL) all-purpose flour

1 tsp (5 mL) ground cinnamon

6 cups (1.5 L) thinly sliced peeled apples (about 6 medium)

1/2 cup (125 mL) whipping cream

1 tsp (5 mL) vanilla

Topping

1 egg white, beaten

1 tbsp (15 mL) coarse sugar

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1

Heat oven to 400ºF. 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

Cover edge of pastry with strips of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 40 to 50 minutes or until apples are tender and crust is golden brown. Cool 1 hour.