Blushing Apple Cream Pie Recipe
Blushing Apple Cream Pie Recipe photo by Taste of Home

Blushing Apple Cream Pie Recipe

Publisher Photo
The area where we live used to be an apple orchard, so we and our neighbors have apple trees in our yards. I received this recipe from my sister more than 25 years ago, and it's still popular in our family.
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 8 servings

Ingredients

  • 3/4 cup heavy whipping cream
  • 2 tablespoons red cinnamon candies
  • 1/2 teaspoon ground cinnamon
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons cider vinegar
  • 4-1/2 cup thinly sliced peeled tart apples
  • Pastry for double-crust pie (9 inches)

Nutritional Facts

1 serving (1 piece) equals 477 calories, 23 g fat (11 g saturated fat), 41 mg cholesterol, 209 mg sodium, 67 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a bowl, combine first six ingredients. Add apples and stir gently to mix. Pour into a pastry-lined pie plate. Roll out remaining pastry to fit top of pie. Cut slits in top crust; place over apples. Seal and flute edges.
  2. Bake at 400° for 50 minutes or until pastry is golden and apples are tender. Yield: 8 servings.
Originally published as Blushing Apple Cream Pie in Country Extra September 1993, p51

Nutritional Facts

1 serving (1 piece) equals 477 calories, 23 g fat (11 g saturated fat), 41 mg cholesterol, 209 mg sodium, 67 g carbohydrate, 1 g fiber, 3 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Blushing Apple Cream Pie

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 27, 2014

"good"

MY REVIEW
Reviewed May. 20, 2012

"One of my favorites. I always double the filling and put in my deep dish pie. It's great!"

MY REVIEW
Reviewed Nov. 27, 2010

"This is one of my favorite recipes. The men folk say, "Very good"!"

MY REVIEW
Reviewed Oct. 10, 2009

"I thought this would have more of the taste of the red hots. It didn't, but it was very tasty and a little different."

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