Taste of Home
Creamy Apple Pie
TOTAL TIME: Prep: 45 min. Bake: 45 min. + cooling
YIELD: 6-8 servings.
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!
Ingredients
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2-1/4 cups all-purpose flour
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3/4 teaspoon salt
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3/4 cup cold butter, cubed
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6 tablespoons cold water
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FILLING:
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6 cups sliced peeled tart apples
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1 tablespoon lemon juice
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3/4 cup sugar
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2 tablespoons all-purpose flour
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1 teaspoon grated lemon zest
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1/2 teaspoon ground cinnamon
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1/4 teaspoon salt
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2 tablespoons butter
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CREAM SAUCE:
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1 large egg
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2 tablespoons sugar
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1 tablespoon lemon juice
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3 tablespoons cream cheese, softened
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1/4 cup sour cream
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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.
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5.
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.
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6.
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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