Apple Cream Pie II

The addition of whipping cream makes this pie an irresistible change from other versions of this traditional dessert.


6 to 8 servings


4 cups sliced peeled tart apples
1 9-inch unbaked pastry shell
1 cup granulated (white) sugar
3 tablespoons all-purpose flour
1 cup heavy whipping cream
ground cinnamon


Preheat oven to 400°F (204°C). Place apples in pastry shell. Combine the sugar, flour and cream until smooth; pour over apples. Sprinkle with cinnamon.

Bake for 10 minutes. Reduce heat to 375°F (191°C; bake 35 to 40 minutes longer or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire cooling rack. Serve warm or cold.

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