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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!
  • Total Time
    Prep: 45 min. Bake: 45 min. + cooling
  • Makes
    6-8 servings

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 zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • CREAM SAUCE:
  • 1 large 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 crust; trim even with edge of plate. Set aside.
  • In a large bowl, toss apples with lemon juice. Combine the sugar, flour, lemon zest, 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 dough 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 top. 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.

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Reviews

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Average Rating:
  • motan
    Oct 9, 2013

    I made this pie probably 50 plus years ago. Time does fly but this is true. Yes the sauce will work BUT it's best to pre-cook your apples about 15 minutes with their spices and then pile them on high with a hole in the top about the size of a 50 cent piece. This is one of my favorite pies. Don't use purchased pie crust, make your own.

  • winter52girl
    Nov 22, 2011

    This was really good, but like the first review, I could not pour the cream into the pie. I made several holes in the top crust and used a pastry bag to inject the cream into the piel.

  • mgraening
    Aug 31, 2009

    just made this pie for first time and the sauce did not poor well into center. have not tasted it yet but if it is good i will make many holes next time.