Deep Dish Apple Cream Pie
* 2 1/4 c Flour
* 1 tsp Salt
* 2/3 c Margarine
* 6 tbsp Ice water may need 7 TB
* 1 c Sugar
* 1/2 tsp Cinnamon
* 1/8 tsp Nutmeg
* 8 c Apples sliced and peeled
* 1 tbsp Lemon juice
* 3/4 c Heavy cream
For: 12 servings
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
Form dough into a ball. Roll out 2/3 dough to fit a 10 x 6 x 2 inch
baking dish. Transfer to baking dish.
Combine sugar remaining 1/4 cup of flour cinnamon and nutmeg. Mix with
apples and lemon juice. Pile into baking dish. Roll out remaining 1/3
pastry. Cover pie; seal edges and flute.
Cut several large slits in top. Bake at 425°F for 40 minutes. Reduce
heat to 350°F. Remove pie from oven and pour cream through slits
in top of pie. Bake 10 minutes longer.
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