Apple Cream Pie

Name: Apple Cream Pie - Pillsbury Canada
Prep time: 35 min
Total time: 145 min
Yield: 8
Ingredients: 1 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package; 3/4 cup (175 mL) granulated sugar; 3 tbsp (45 mL) all-purpose flour; 1 tsp (5 mL) ground cinnamon; 6 cups (1.5 L) thinly sliced peeled apples (about 6 medium); 1/2 cup (125 mL) whipping cream; 1 tsp (5 mL) vanilla; 1 egg white, beaten; 1 tbsp (15 mL) coarse sugar

Prep Time: 35 min

Total Time: 2 hr 25 min

Servings: 8

A bit of whipping cream adds a touch of richness to a classic apple pie made easy with unroll-and-fill refrigerated pie crust.

Ingredients

Crust

1 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package

Filling

3/4 cup (175 mL) granulated sugar
3 tbsp (45 mL) all-purpose flour
1 tsp (5 mL) ground cinnamon
6 cups (1.5 L) thinly sliced peeled apples (about 6 medium)
1/2 cup (125 mL) whipping cream
1 tsp (5 mL) vanilla

Topping

1 egg white, beaten
1 tbsp (15 mL) coarse sugar

Pillsbury™ Refrigerated Pie Crusts

Method

Heat oven to 400ºF. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
In large bowl, mix granulated sugar, flour and cinnamon; gently stir in apples. In small bowl, mix whipping cream and vanilla. Pour over apple mixture; stir gently to mix well. Spoon into crust-lined pan.
Top with second pie crust; seal edge and flute. Cut slits or shapes in several places in top crust. Brush top with egg white; sprinkle with coarse sugar.
Cover edge of pastry with strips of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 40 to 50 minutes or until apples are tender and crust is golden brown. Cool 1 hour.