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Creamy Apple Pie

Creamy Apple Pie
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!
6-8 ServingsPrep: 45 min. Bake: 45 min. + cooling

Ingredients

  • 2-1/4 cups all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 cup cold butter, cubed
  • 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
  • CREAM SAUCE:
  • 1 egg
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 3 tablespoons cream cheese, softened
  • 1/4 cup sour cream

Directions

  • In a large 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
© Taste of Home 2013

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Creamy Apple Pie (continued)

Directions (continued)

  • with edge of plate. Set aside.
  • In a large 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; dot
  • 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° and coats the back of a metal spoon.
  • Remove from the heat; stir in 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.
Nutrition Facts: 1 serving (1 piece) equals 487 calories, 24 g fat (15 g saturated fat), 91 mg cholesterol, 526 mg sodium, 63 g carbohydrate, 3 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013