Creamy Apple Pie
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!
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!
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 egg
- 3/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- filling:
- 2 tablespoons sugar
- 3/4 cup sugar
- 2-1/4 cups all-purpose flour
- 1 teaspoon grated lemon peel
- 3/4 cup cold butter cubed
- 6 tablespoons cold water
- 6 cups peeled tart apples sliced
- cream sauce:
- 3 tablespoons cream cheese softened
- 1/4 cup daisy brand sour cream
- Carbohydrate 57.1721703159208 g
- Cholesterol 115.206041722644 mg
- Fat 32.7817099419552 g
- Fiber 5.47084184497857 g
- Protein 8.09101266004764 g
- Saturated Fat 19.8735948864167 g
- Serving Size 1 1 - (345g)
- Sodium 8861.95683196636 mg
- Sugar 51.7013284709422 g
- Trans Fat 2.87628809417736 g
- Calories 544 calories
Step-by-step
- 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 pastry; trim pastry even with edge of plate. Set aside.
- In a large bowl, toss apples with lemon juice. Combine the sugar, flour, lemon peel, cinnamon and salt; add to apples and gently toss. Mound apples in pastry shell so center is higher than edges; dot with butter.
- Roll out remaining pastry 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 pastry. Add decorative cutouts if desired.
- Cover edges loosely with foil. Bake at 450° for 10 minutes. Reduce heat to 375 deg; 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.
- 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.
- 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.
Swapping tart culinary apples for mealy varieties like Red Delicious removes the necessary acid balance, resulting in a flat-tasting filling that collapses completely during the extended 375-degree bake. Achieving structural integrity in a double-crust pie requires rigorous temperature management and precise handling of fats and liquids.
- Cut cold butter into the flour using a pastry blender until the pieces resemble coarse crumbs roughly the size of small peas, which ensures flaky steam pockets form during baking.
- Bake the assembled pastry at 450 degrees Fahrenheit for the initial 10 minutes to set the crust before lowering the temperature to 375 degrees to finish cooking the fruit.
- Cook the stovetop cream sauce over low heat until it reaches 160 degrees Fahrenheit, ensuring the egg thickens properly without scrambling into solid lumps.
- Pour the finished sour cream and cream cheese sauce into the quarter-sized hole cut in the top crust only after the baked pie has cooled for 10 minutes on a wire rack.
Store the finished dessert in the refrigerator for up to three days after the initial one-hour ambient cooling period has fully set the interior custard. Proper handling of the pastry dough dictates whether the final texture achieves a flaky exterior or becomes dense and tough from overworking the gluten.
