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Apple Cream Pie

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  • 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.
Created Mar 3, 2012
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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

  •  
    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

390 Calories, 17g Total Fat, 3g Protein, 58g Total Carbs, 29g Sugars

Nutrition Facts

Serving Size: 8 Servings
Calories
390
Total Fat
17g
Saturated Fat
8g
Trans Fat
0g
Cholesterol
25mg
Sodium
270mg
Total Carbs
58g
Dietary Fiber
1g
Sugars
29g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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