Apple Cream Pie

This classic Apple Cream Pie is a masterclass in comfort food, combining tender, sweet apples with a rich, creamy filling, all wrapped up in a flaky, buttery crust. With every bite, the flavors meld together in perfect harmony, making this pie the ultimate autumnal treat.

Ready Time

2 hrs

Yields

8 servings

Ingredients

For the Crust:
2 1/4 cups all-purpose flour
1 tsp salt
1 cup cold unsalted butter, cut into small pieces
1/4 cup ice-cold water
For the Filling:
6-8 medium-sized apples, peeled and sliced
1/2 cup granulated sugar
2 tbsp all-purpose flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/4 cup butter, cut into small pieces
1/2 cup heavy cream
1/2 cup whole milk
2 large egg yolks
1 tsp vanilla extract

Instructions

Start by making the crust. In a large mixing bowl, combine the flour and salt.

Add the cold butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse crumbs.

Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.

Transfer the dough to a 9-inch pie dish and trim the edges to fit. Crimp the edges to form a decorative border.

In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, and salt.

Mix until the apples are evenly coated with the dry ingredients. Arrange the apple mixture in the pie crust, leaving a 1-inch border around the edges.

Dot the top of the apples with the butter pieces.

In a separate bowl, whisk together the heavy cream, whole milk, egg yolks, and vanilla extract. Pour the cream mixture over the apple filling, making sure not to overflow the crust.

Roll out the remaining pie dough to a thickness of about 1/8 inch.

Use a pastry cutter or a knife to cut the dough into strips for a lattice-top crust. Place the strips on top of the pie, weaving them into a lattice pattern.

Trim the edges of the strips and crimp the edges of the lattice to seal.

Bake the pie in a preheated oven at 375°F (190°C) for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Let the pie cool on a wire rack for at least 30 minutes before serving.

Notes

Make sure to keep the butter cold when making the crust, as it’s essential for a flaky pastry.

Don’t overwork the dough when combining the flour and butter, or it’ll be tough.

Use a variety of apples that hold their shape during baking, such as Granny Smith or Fuji.

Don’t overfill the pie crust, as the filling will expand during baking.

If you’re not comfortable with a lattice-top crust, you can just roll out the remaining dough to cover the pie and cut a few slits in the top for ventilation.

The pie will keep at room temperature for up to 2 days or refrigerated for up to 4 days.

Reheat it in the oven or microwave before serving.