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Apple Cream Pie

apple cream pie
Apple Cream Pie
  • Prep 35 min
  • Total 2 hr 25 min
  • Servings 8
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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 -

Ingredients

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

Steps

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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.
 

Nutrition Information

Nutrition Facts

Serving Size: 8 Servings
Calories
390
% Daily Value
Total Fat
17
Saturated Fat
8
Trans Fat
0
Cholesterol
25
Sodium
270
Dietary Fiber
1
Sugars
29
Protein
3
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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