If you make no other pie this fall than this Apple Cream Pie, you will be a happy baker. Mike brought home a bag of apples the other day, a gift from someone’s home apple tree, so even though I’ve made apple pies before for PieDay I knew that another one was on the horizon!
When I first came across this recipe in my grandma’s pile o’ pie happy, I knew I had to make it and it’s been tucked into the back of my mind for Autumn baking. I honestly had never ran across an apple cream pie and once I read the recipe, soon realized that an apple pie with the ” à la mode” built-in sounded epic.
The recipe that my grandma used is fairly plain and the basic idea is what appealed to me. It lacked spices and vanilla- a must have to make a creamy à la mode taste- and there weren’t enough apples used, 4 cups is too scant I find for any pie plate over 8 inches. Brown sugar gives apple pies a caramel flavor that I adore so that needed to be subbed in as well.
We topped this with a crème brûlée ice cream which was a perfect match.
Ingredients For Apple Cream Pie
5 cups of apples, sliced and peeled
1/2 cup white sugar
3/4 cup brown sugar
1 1/4 cup whipping cream
3 1/2 tbsp cornstarch
1 1/2 tsp cinnamon
pinch of nutmeg
pinch of cloves
1 tsp vanilla
Pie pastry recipe for double pie crust
9 inch pie plate
Kick the tires and light the fires to 400 degrees
Lay your crust in the bottom of the pie plate and fill it with the prepared apples.
Mix together the cream, sugars, cornstarch, spices and vanilla until everything is combined. It turns into this amazing creamy spiced mixture. I couldn’t wait to pour it over the apples.
Place the top crust on the pie and mark your vents on the top.
Using the lowest rack of your oven, bake for 15 minutes at 400 degrees, then lower the temperature to 375 degrees and bake for about 40-45 minutes more.
When your pie edges start to become too brown – and they always will- cover the edges with tinfoil or use a pie crust cover. If you haven’t bought a pie crust cover yet, do so. They are amazing!
Continue baking until you see the pie filling bubbling through the vents and your pie is beautifully browned all over the top.
Again, I almost forgot to make this pie. Is anyone surprised about that?
Didn’t think so.
I do have a good excuse, we have relatives visiting and it’s been a busy, crazy day.
And I mean really, what would YOU rather do, squeeze the heck out of your adorable 9 month old nephew-that you have met for the first time- or bake a pie?
There’s been a lot of squeezing. Not so much pie baking.
At the moment, he’s “helping” me type out this post.
It’s taking me a really……really long time.
The keyboard keeps getting whacked and half of my words erased.
Then when you put him down, you get this look.
And you have to go and pick him back up and squish him again.
Grandma Gloria and Auntie Angela are out visiting for the first time in 2 years, so everyone is excited and having a lovely time.
The kids may or may not have played hooky from school today to take their relatives to The Mall. The only time we go to The Mall is to take out-of-town visitors, it seems. To those of you who don’t live in Edmonton, I mean West Edmonton Mall. We locals just refer to it as “The Mall”.
I have no idea what our weekend will entail but I guarantee it’s going to be full of squishing that baby some more.
Happy PieDay everyone, have a fabulous weekend!
Getting My Baby Fix This Weekend Magpie
Apple Cream Pie
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Total Time
- 50 minutes
- Karlynn Johnston
- 5 cups apples sliced and peeled
- 1/2 cup white sugar
- 3/4 cup brown sugar
- 1 1/4 cup whipping cream
- 3 1/2 tablespoons cornstarch
- 1 1/2 teaspoons cinnamon
- 1 pinch nutmeg
- 1 pinch cloves
- 1 teaspoon vanilla
- Pie pastry recipe for double pie crust
- Lay your crust in the bottom of the pie plate and fill it with the prepared apples.
- Mix together the cream, sugars, cornstarch, spices and vanilla until everything is combined. It turns into this amazing creamy spiced mixture. I couldn't wait to pour it over the apples
- Place the top crust on the pie and mark your vents on the top.Using the lowest rack of your oven, bake for 15 minutes at 400 degrees, then lower the temperature to 375 degrees and bake for about 40-45 minutes more
- When your pie edges start to become too brown â€“ and they always will- cover the edges with tinfoil or use a pie crust cover. If you haven't bought a pie crust cover yet, do so.
- Continue baking until you see the pie filling bubbling through the vents and your pie is beautifully browned all over the top.Remove from the oven and cool on a baking rack.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.