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.
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.
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!
My aunt always put 1/4 teaspoon cinnamon into her dough when she was making it from scratch, but I haven’t and it’s always tasted just as good.
- 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.
“Funny, it’s only day 4 and I’m feeling that I’ve been baking and blogging for months (haha)! I realized this morning that I omitted a very important part of my post last night – taste. How can a person be blogging about what they’re cooking, baking, or even frying if they aren’t going to add how it tastes?
The Pepperoni bread was good, but it wasn’t one of those times that it was “to die for” because I have made those. My son loved it, but I may have thought that because I wasn’t feeling all that well yesterday and had very little appetite, too. I was disappointed that the dough was so bread-like, especially towards one side of the loaf. The Pepperoni and cheese wasn’t evenly distributed. It was certainly edible, but I am my own worst critic as I’m sure you’ll discover.
I’m not going to pretend that I’m the world’s greatest baker and I deserve to have my own show on the Food Network because I definitely am not, far from it. I enjoy being in the kitchen and feeding my family and one of my goals for this is to improve my baking.
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.
If you like my Apple Cream Pie then you’ll probably enjoy…