This Apple Cream Pie is a super easy and very delicious apple pie recipe that has been in our family for generations. Soft apples covered in a cinnamon sugar mixture surrounded by heavy cream, make this pie a favorite all year round, and it's best eaten cold!
1unbaked pie shellmade from scratch or store bought
8Medium Applesmy personal preference is MacIntosh, but feel free to use your favorite
1tbsp.lemon juice
1cuppacked light brown sugar
¼cupall-purpose flour
½tsp.cinnamon
⅛tsp.kosher salt
1cupheavy whipping cream
Instructions
Preheat oven to 400 degrees F. and prepare a rimmed baking sheet by lining it with a piece of aluminum foil. This will allow for easy clean-up should the pie bubble over.
In a small bowl, combine dry ingredients.
Cut the apples into quarters, peel and seed. Then put them into a medium bowl.
Sprinkle lemon juice over apples, toss to completely cover and place all of the apple quarters into the pie shell so that they are evenly distributed.
Sprinkle them with 3/4 of the cinnamon sugar mixture.
Gently and slowly pour the cream over as many of the apples as you can, then cover with remaining dry ingredients.
Bake at 400° for 10 minutes.
Lower the oven heat to 350°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.
Notes
If you are making the pie crust from scratch, add a 1/4 teaspoon of cinnamon to the pie dough for some additional flavor.