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Aunt Bee's Apple Pie

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Submitted by October

Aunt Bee’s apple pie tucks sliced apples in a pre-cooked sauce of orange juice, honey, cinnamon, and butter inside a tender cream cheese pastry. A Southern-style fall pie with a pre-cooked filling.

YIELD

16 servings

PREP

45 min

COOK

45 min

READY

90 min

Aunt Bee’s apple pie skips the usual raw-apple-in-the-shell tradition for a smarter approach: the filling gets a brief stovetop boil before going into the crust. That pre-cook means the apples are already softened when they hit the pie shell, which guarantees a fully cooked filling without overbaking the crust.

The crust is the surprise. A cream cheese pastry instead of an all-butter one. Four ounces of cream cheese blended with butter and flour gives this pie shell a tender, slightly tangy crumb that’s almost impossible to overwork. It’s also more forgiving for nervous bakers; the dough comes together easily and rolls out without tearing.

The orange juice in the filling is the unexpected lift. A third of a cup brightens the apples and balances the sweetness from a full cup of sugar plus the honey. Two tablespoons of honey adds a floral note that white sugar alone can’t match.

A full hour of chill on the dough is non-negotiable. Warm cream cheese dough sticks to everything; cold dough rolls clean.

Pro Tips

  • Use a tart firm apple like Granny Smith, Braeburn, or Honeycrisp. Soft apples melt to mush during the pre-cook.
  • Bring the cream cheese and butter to true room temperature before mixing or you’ll get lumps in the dough.
  • Cool the cooked filling slightly before pouring into the shell so it doesn’t melt the bottom crust.
  • Cut steam vents generously in the top crust. Trapped steam under a sealed top crust makes the bottom soggy.

Variations

  • Add ¼ cup of golden raisins or chopped pecans to the filling for extra texture.
  • Brush the top crust with milk and sprinkle with coarse sugar before baking for a sparkly finish.
  • Swap orange juice for apple cider or bourbon for a deeper, more autumnal flavor.

Ingredients

½ 118
CUP ML BUTTER
4 115.6
OUNCES ML/G CREAM CHEESE
2 473
2 ½ 591
CUPS ML APPLES
sliced
1 237
CUP ML SUGAR
79
CUP ML ORANGE JUICE
2 30
TABLESPOONS ML HONEY
½ 2.5
TEASPOON ML CINNAMON
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
½ 118
CUP ML BUTTER

Directions

In a large bowl combine ½ cup butter and the cream cheese, and let come to room temperature.

Add 2 cups of flour and blend well. Chill.

Roll out half of the dough and place in a 9 inch pie plate.

Reserve the remaining dough for the top crust.

In a saucepan combine the remaining ingredients and bring to a boil.

Pour the mixture into the crust.

Roll out the remaining crust and place over the filling.

Cut slits in the top crust to allow steam to escape.

Bake in a 350℉ (180℃) oven for 45 minutes.

* not incl. in nutrient facts Arrow up button

Comments


anonymous United States

Best apple pie ever you have to try it

 

 

Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 1009 51% from fat
 % Daily Value *
Total Fat 57g 88%
Saturated Fat 36g 178%
Trans Fat 0g
Cholesterol 154mg 51%
Sodium 415mg 17%
Total Carbohydrate 40g 40%
Dietary Fiber 3g 11%
Sugars g
Protein 19g
Vitamin A 37% Vitamin C 16%
Calcium 6% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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