Apple Cream Pie – a super easy and very delicious apple pie. Covered in a cinnamon sugar mixture and heavy cream, this pie is sure to bring smiles all year round.
This recipe is one of my all time favorites. I originally published this post on the 4th day of my original 365 Days of Baking way back when. You can find the original content along with the pictures below.
I grew up eating this Apple Cream Pie every Thanksgiving and Christmas and it brings back some wonderful holiday and family memories. To this day, it always takes me back to when I was young.
SAVE THIS APPLE CREAM PIE TO YOUR FAVORITE PINTEREST BOARD!
One of my favorite people in the whole wide world, my mother’s sister, would make it and I think she continued to do so year after year because I requested it so often.
Take a look at these other great pie recipes from my fellow bloggers…
Fluffy French Silk Pie from A Spicy Perspective
Brown Sugar Peach Crumble Pie from Sally’s Baking Addiction
Eggnog Custard Pie from Who Needs A Cape?
TWIX Cheesecake Pie from Will Cook for Smiles
Kentucky Derby Pie from Cupcakes and Kale Chips
I remember trying to hurry everyone through dinner just so I could get my hands on this pie and I was mad if I didn’t get at least two pieces.
Through the years I’ve made it for my own family and they enjoy it as well. This makes me very happy because as I get older, I’m more than happy to share it and will only go for one piece at a time.
One of my favorite things about the pie is the way the cinnamon sugar mixture hardens on the crust as it bakes. YUM!
- 1 unbaked pie shell made from sctach or store bought
- 6 Medium Apples my personal preference is MacIntosh, but feel free to use your favorite
- 1 tbsp. lemon juice
- 1 cup firmly packed light brown sugar
- 1/4 cup all-purpose flour
- 1/2 tsp. cinnamon
- 1/8 tsp. kosher salt
- 1 cup heavy whipping cream
- Preheat oven to 400 degrees F.
- Pare and quarter apples and place in the unbaked pie shell.
- Sprinkle lemon juice over apples.
- In a small bowl, combine dry ingredients.
- Sprinkle 3/4 dry ingredients over the apples.
- Gently pour the cream over the apples.
- Sprinkle with remaining dry ingredients.
- Bake at 400 degrees F. for 10 minutes.
- Lower heat to 350 degrees F. and bake for an additional 45 - 60 minutes or until apples are tender.
- Pie tastes best after it has been refrigerated for a couple of hours.
If you are making the pie crust from scratch, add a 1/4 teaspoon of cinnamon to the pie dough for some additional flavor.
An aside, my scale says I lost two pounds. I haven’t exercised, but I’m thinking “thin”, so maybe I’m wishing the weight away. Ok, more honestly, it’s probably that I’ve lost that wonderful monthly water retention.