Quick Apple Cream Pie Recipe

4.5 2 4
Quick Apple Cream Pie Recipe
Quick Apple Cream Pie Recipe photo by Taste of Home
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Quick Apple Cream Pie Recipe

Read Reviews
4.5 2 4
Publisher Photo
Arranging Apple slices in a pretty design gives this pie the appearance of a fancy tart. Its rich custard-like filling has an elegant flavor but is easy to prepare. The recipe was passed down by my grandmother, whose love of cooking I've inherited.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 4 cups thinly sliced peeled tart apples
  • 2 tablespoons sugar
  • 2 tablespoons lemon juice
  • 1/4 cup butter
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups cold milk, divided
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 teaspoon grated lemon peel
  • 1 pastry shell (9 inches), baked
  • 1/4 cup apricot preserves or strawberry jelly, melted

Directions

In a large skillet, saute apples, sugar and lemon juice in butter until apples are tender. Cool.
In a bowl, beat the cream cheese until smooth; gradually beat in 1 cup milk, dry pudding mix and lemon peel. Add remaining milk; beat until thickened. Spread into pastry shell. Arrange apples over filling. Brush with preserves. Refrigerate for 1 hour before serving. Brush with additional preserves if desired. Yield: 6-8 servings.
Originally published as Apple Cream Pie in Taste of Home December/January 2000, p31

  • 4 cups thinly sliced peeled tart apples
  • 2 tablespoons sugar
  • 2 tablespoons lemon juice
  • 1/4 cup butter
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups cold milk, divided
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 teaspoon grated lemon peel
  • 1 pastry shell (9 inches), baked
  • 1/4 cup apricot preserves or strawberry jelly, melted
  1. In a large skillet, saute apples, sugar and lemon juice in butter until apples are tender. Cool.
  2. In a bowl, beat the cream cheese until smooth; gradually beat in 1 cup milk, dry pudding mix and lemon peel. Add remaining milk; beat until thickened. Spread into pastry shell. Arrange apples over filling. Brush with preserves. Refrigerate for 1 hour before serving. Brush with additional preserves if desired. Yield: 6-8 servings.
Originally published as Apple Cream Pie in Taste of Home December/January 2000, p31

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Reviews forQuick Apple Cream Pie

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MY REVIEW
JCV4 User ID: 628113 37216
Reviewed Nov. 26, 2013

"This was really easy to make and tastes great!"

MY REVIEW
NotoriousLIZ User ID: 6869546 28998
Reviewed Sep. 21, 2012

"added some maple syrup to the apple mixture in the skillet and to the cream cheese mixture in the mixer. Came out well. Served after 4 hours. Over all a good recipe to have that isnt expensive or time consuming"

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