Apple Cream Pie
Apple Cream Pie
makes 2 pies
Ingredients:
3 lbs of apples
2 cups flour
2 cups sugar
Deep Dish pie crust - package of 2
1 pint of whipping cream
Cinnamon
Directions:
-Place your pie crusts on a cookie sheet, one that has a rim (Do this before filling your pie crusts, to prevent spillage once you pour in the cream)
-Peel, core, and slice your apples into thin slices
-Mix 2 cups flour and 2 cups sugar together in bowl
Filling the pie crusts is simply an alternating and layering process.
This is how I do mine:
-Sprinkle flour/sugar mixture on bottom - just enough to cover the bottom
-Layer of apples
-Flour/sugar mixture
-Sprinkle cinnamon - more or less for your taste
-Layer of Apples
-Flour/sugar mixture
-Sprinkle cinnamon
-Layer of Apples
-Flour/sugar mixture
-Sprinkle cinnamon
Once your pie crusts are filled, divide the 1 pint of whipping cream between the two pies, half pint on each. Pour it all around the top of each pie. Be sure to not get too close to the brim of the pie crust. When baking, the cream will rise up and may spill over (hence the cookie sheet underneath for baking).
Place in the oven at 425 degrees for 15 minutes. Then bake at 400 degrees for 45 minutes.
Let cool until pie is slightly warm before serving.