Deep dish apple cream pie

Yield: 12 servings

Measure Ingredient
2¼ cup Flour
1 teaspoon Salt
⅔ cup Margarine
6 tablespoons Ice water, may need 7 TB
1 cup Sugar
½ teaspoon Cinnamon
⅛ teaspoon Nutmeg
8 cups Apples, sliced and peeled
1 tablespoon Lemon juice
¾ cup Heavy cream


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 425~ for 40 minutes. Reduce heat to 350 ~. Remove pie from oven and pour cream through slits in top of pie. Bake 10 minutes longer.

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