Apple Cream Pie

Prep Time:35 Mins | Total Time:2 Hrs 25 Mins | Makes:8 Servings
  

  

A bit of whipping cream adds a touch of richness to a classic apple pie made easy with unroll-and-fill refrigerated pie crust.


Crust
1 box Pillsbury* Refrigerated Pie Crusts, softened as directed on box
Filling
3/4 cup (175 mL) granulated sugar
3 tbsp (45 mL) all-purpose flour
1 tsp (5 mL) ground cinnamon
6 cups (1.5 L) thinly sliced peeled apples (about 6 medium)
1/2 cup (125 mL) whipping cream
1 tsp (5 mL) vanilla
Topping
1 egg white, beaten
1 tbsp (15 mL) coarse sugar


  • Heat oven to 400ºF. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  • In large bowl, mix granulated sugar, flour and cinnamon; gently stir in apples. In small bowl, mix whipping cream and vanilla. Pour over apple mixture; stir gently to mix well. Spoon into crust-lined pan.
  • Top with second pie crust; seal edge and flute. Cut slits or shapes in several places in top crust. Brush top with egg white; sprinkle with coarse sugar.
  • Cover edge of pastry with strips of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 40 to 50 minutes or until apples are tender and crust is golden brown. Cool 1 hour.




Tip


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1 Serving: Calories 390; ( Calories from Fat 150 ); Total Fat 17g ( Saturated Fat 8g , Trans Fat 0g ) ; Cholesterol 25mg; Sodium 270mg; Total Carbohydrate 58g ( Dietary Fiber 1g , Sugars 29g ); Protein 3g
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