Deep Dish Apple Cream Pie
Submitted by lfarnen
A deep dish apple pie with homemade crust and a secret: heavy cream poured through the slits mid-bake, creating a luscious sauce around every cinnamon-spiced slice.
YIELD
4 servingsPREP
15 minCOOK
50 minREADY
65 minThis is old-school apple pie with a trick up its sleeve. Eight cups of cinnamon-and-nutmeg-spiced apples pile high in a deep baking dish under a homemade pastry crust.
The secret is what happens near the end. You pull the pie from the oven and pour heavy cream right through the slits in the top crust. It seeps down through the hot apples, mingling with the sugar and spices into a silky, bubbling sauce.
Ten more minutes in the oven and you’ve got something that’s part pie, part custard, and entirely addictive.
Pro Tips
- Cut the slits in the top crust generously; you need enough room to pour the cream through without it pooling on top
- Use a tart, firm apple like Granny Smith that holds its shape through the long bake
- A squeeze of lemon juice keeps the apples bright and balances all that cream and sugar
Ingredients
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 10×6×2 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.
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