Creamy Apple Pie
Taste of Home's Holiday & Celebrations Cookbook
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Like my mother, I have a reputation for making great pies...thanks to wonderfully unique recipes like this. After the pie is baked, a cream sauce is poured inside. It's irresistible!
SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 45 min. Bake: 45 min. + cooling
Ingredients:
- 2-1/4 cups all-purpose flour
- 3/4 teaspoon salt
- 3/4 cup cold butter or margarine
- 6 tablespoons cold water
- FILLING:
- 6 cups sliced peeled tart apples
- 1 tablespoon lemon juice
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon grated lemon peel
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons butter or margarine
- CREAM SAUCE:
- 1 egg
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 3 tablespoons cream cheese, softened
- 1/4 cup sour cream
Directions:
In a bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Set aside.
In a large mixing bowl, toss apples with lemon juice. Combine the sugar, flour, lemon peel, cinnamon and salt; add to apples and gently toss. Mound apples in pastry shell so center is higher than edges; sot with butter. Roll out remaining pastry to fit top of pie; cut a hole in the center about the size of a quarter. Place over filling; trim, seal and flute edges. Cut slits in pastry. Add decorative cutouts if desired.
Cover edges loosely with foil. Bake at 450° for 10 minutes. Reduce heat to 375° and remove foil. Bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack for 10 minutes.
Meanwhile, in a small saucepan, beat the egg, sugar and lemon juice. Cook and stir over low heat until mixture is thickened and reaches 160°. Remove from the heat; stir is cream cheese and sour cream until smooth. Slowly pour into center of pie. Cool on wire rack for 1 hour. Cover and refrigerate until serving. Yield: 6-8 servings.