Sunday, November 8, 2009

Apple Cream Pie

Carol 사모님's style! I always loved her apple pie so I asked for her recipe, and made it today. Came out splendid!!

1 box 15 oz Pillsbury refrigerated pie crusts, softened as directed on box

3/4 cup granulated sugar (I only put 1/2 cup, you can decided how much)
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
6 cups thinly sliced, peeled apples (6 medium)
1/2 cup whipping cream
1 teaspoon vanilla

1 egg white, beaten
1 tablespoon coarse sugar or sugar

1. Heat oven to 400 degrees, Make pie crusts as directed on box for Two-crust pie using 9-inch pie pan

2. 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

3. 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.

4. Bake 40 to 50 minutes or until apples are tender and crust is golden brown, covering edge with strips of foil after 15 minutes or baking to prevent excessive browning. Cool 1 hour. Enjoy!

No comments:

Post a Comment