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Creamy Apple Pie

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

In a bowl, combine flour and salt; cut in butter until mixture resembles coarse

Printed from tasteofhome.com Aug 29, 2008

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Creamy Apple Pie cont.

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.