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Apple Cream Pie

Categories: Pies & Tarts

Submitted by: Stacy Walker - The Backroad Life

Flavors of apple and cinnamon with a creamy texture all in one with this Apple Cream Pie. Definitely one of my favorite flavors of Fall.


  • 3 lbs. apples such as Cortland or Gala
  • 2 c. flour
  • 2 c. sugar
  • 2 Clabber Girl Pie Crust
    • 1-1/2 c. all-purpose flour
    • 1/4 tsp. Clabber Girl Baking Powder
    • 1/4 tsp. kosher salt
    • 10 Tbsp. butter cold and cut into chunks
    • 3-4 Tbsp. ice water as needed
  • 1 pt. heavy cream
  • cinnamon to taste


Directions for homemade pie crust:

In a large mixing bowl, combine the flour, baking powder, and salt. Add the chunks of cold butter and mix the butter into the flour using a pastry blender. Continue to do this until the mixture looks like bread crumbs or small pieces of butter. Add the cold water and stir into the mixture so that it all sticks together. Clump the dough all together to form a ball. Wrap in plastic wrap and refrigerate for 1-2 hours. You want the dough chilled and cool, but not hard. This will make it easier to work. Roll out the dough to a circle on a lightly floured surface. Lay the circle of crust dough in your greased pie pan. Then do the directions below to fill your pie crust.


  • Place your pie crusts on a cookie sheet, one that has a rim (Do this before filling your pie crusts, to prevent spillage once you pour in the cream)
  • Peel, core, and slice your apples into thin slices
  • Mix 2 cups flour and 2 cups sugar together in bowl

Filling the pie crusts is simply an alternating and layering process.

This is how I do mine.

  • Sprinkle flour/sugar mixture on bottom - just enough to cover the bottom
  • Layer of apples
  • Flour/sugar mixture
  • Sprinkle cinnamon - more or less for your taste
  • Layer of Apples
  • Flour/sugar mixture
  • Sprinkle cinnamon
  • Layer of Apples
  • Flour/sugar mixture
  • Sprinkle cinnamon

Once your pie crusts are filled, divide the 1 pint of whipping cream between the two pies, half pint on each. Pour it all around the top of each pie. Be sure to not get too close to the brim of the pie crust. When baking, the cream will rise up and may spill over (hence the cookie sheet underneath for baking).

Place in the oven at 425° F for 15 minutes. Then bake at 400° F for 45 minutes.

Let cool until pie is slightly warm before serving. Makes 2 pies.

Recipe by Stacy Walker - The Backroad Life