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The addition of whipping cream makes this pie an irresistible change from other versions of this traditional dessert.—Eilene Bogar, Minier, Illinois
Nutritional Facts 1 serving (1 slice) equals 361 calories, 18 g fat (10 g saturated fat), 46 mg cholesterol, 112 mg sodium, 49 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Apple Cream Pie in Taste of Home August/September 1995, p17
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Reviewed on Jan. 13, 2010 by jtmaman
The first time I made this recipe & it was a Huge Success. Being a diabetic, I became brave & I actually used only 1 Cup of Splenda in place of the sugar, 2 C of heavy whipping cream & 6 tbs of flour. I also added cinnamon to the cream while I was mixing it. This gave the filling more of a custard like texture. The apples & 1 C of splenda made it sweet enough. This was absolute perfection!! Thanks
Reviewed on Oct. 29, 2009 by brewcityblondie
I made this pie for my family recently and not only was it extremely quick to whip together, but they absolutely LOVED it! I made the Apple Crumble Pie recently as well and although that also was very delicious, hands-down, they all preferred this Apple Cream Pie! It's especially yummy when it's still warm and topped with vanilla ice cream!
Reviewed on Jan. 04, 2009 by cwheeler@thinksis.com
Absolutely a wonderfully delicious moist apple pie. My family of 40+ loves it.
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