Crisp Apple Cream Pie
Submitted by torstend
Buttery graham cracker crust layered with a tangy sweetened condensed milk filling, topped with apple pie filling and cinnamon walnuts. Serve warm or cold for an easy no-fuss apple dessert.
YIELD
1 piePREP
30 minCOOK
30 minREADY
60 minThis layered apple pie skips the rolling pin and still delivers on every level.
A buttery graham cracker crust holds a creamy layer of sweetened condensed milk and sour cream brightened with lemon juice. Canned apple pie filling goes on top, and a scattering of cinnamon-dusted walnuts finishes it off.
Warm from the oven or chilled from the fridge, it works both ways.
Variations
- Cherry or blueberry pie filling works just as well if apple isn’t your thing.
- Swap pecans for walnuts and add a pinch of nutmeg for a more Southern spin.
Pro Tips
- Press the crust firmly and evenly across the bottom. Loose crumbs make for a crumbly slice.
- Add the walnut topping 5 to 10 minutes before it’s done so they toast without burning.
- Let it cool slightly before slicing. The cream layer sets up better with a few minutes of rest.
Ingredients
Directions
Combine butter and crumbs in 1½ qt baking dish ; mix well.
Press evenly over bottom of dish.
Mix condensed milk, sour cream and lemon juice in med bowl.
Spread over crumb layer; spoon pie filling on top.
Bake at 350℉ (180℃) for 25 to 30 minutes.
Cool slightly. Mix walnuts and cinnamon; sprinkle over pie.
Serve warm or cold. May substitute other flavors of pie filling.
May want to add the walnut topping 5 to 10 minutes before pie is done.
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