Deep Dish Apple Cream Pie
Yield
servingsPrep
15 minCook
50 minReady
65 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ⅔ | cup |
margarine
|
|
| 6 | tablespoons |
water
ice cold |
|
| 1 | cup |
sugar
|
|
| ½ | teaspoon |
cinnamon
|
|
| ⅛ | teaspoon |
nutmeg
|
|
| 8 | cups |
apples
peeled and sliced |
|
| 1 | tablespoon |
lemon juice
|
|
| ¾ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 158 | ml |
margarine
|
|
| 9E+1 | ml |
water
ice cold |
|
| 237 | ml |
sugar
|
|
| 2.5 | ml |
cinnamon
|
|
| 0.6 | ml |
nutmeg
|
|
| 1.9 | l |
apples
peeled and sliced |
|
| 15 | ml |
lemon juice
|
|
| 177 | ml |
heavy whipping cream
|
|
Directions
Measure 2 cups flour and salt into a bowl.
Cut in margarine with pastry blender until mixture resembles coarse meal.
Stir in ice water; mix lightly.
Form dough into a ball.
Roll out ⅔ dough to fit a 10x6x2 inch baking dish .
Transfer to baking dish.
Combine sugar, remaining ¼ cup of flour, cinnamon and nutmeg.
Mix with apples and lemon juice.
Pile into baking dish.
Roll out remaining ⅓ pastry. Cover pie; seal edges and flute.
Cut several large slits in top.
Bake at 425F for 40 minutes.
Reduce heat to 350℉ (180℃).
Remove pie from oven and pour cream through slits in top of pie.
Bake 10 minutes longer.
