apple pie with cream recipe

Written ByJenny Smyth Posted on
apple pie with cream recipe
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The Best apple pie with cream recipe

I’ve always been a fan of traditional American desserts, and apple pie with cream is one of my all-time favorites. There’s something about the combination of the warm, flaky crust and the cold, creamy filling that just feels like home. As a busy mom, I love that this recipe is easy to make and can be whipped up in no time for a family gathering or special occasion.

Plus, it’s a great way to get some extra fruit into my kids – who knows how many apples they’d eat if they were served as a side dish instead of as part of a delicious pie! The best part? This recipe has been passed down through generations in my family, so it’s got a rich history and lots of love behind it.

My grandmother used to make it for our family gatherings when I was growing up, and now I love making it for my own kids. It’s a tradition that I hope to continue for years to come. The key to making a great apple pie is all about the technique – you want to make sure your crust is flaky and tender, but still holds its shape when you’re cutting into it.

And don’t even get me started on the importance of using fresh, seasonal apples – it makes all the difference in the world. I like to use a mix of Granny Smith and Gala apples for a nice balance of sweetness and tartness. My kids always ask me why I’m making them help with the pie crust (it’s an important life skill, trust me!)

, but really it’s just fun for them to get involved in the process. We’ll often have little competitions to see who can roll out the dough the thinnest or who can come up with the most creative topping idea. It’s become a fun family tradition that we all look forward to every year.

Classic Apple Pie with Cream

Classic Apple Pie with Cream

4.9 from 1066 votes

A classic apple pie with a buttery, flaky crust and a spiced apple filling, served warm with a drizzle of heavy cream. This dessert is perfect for any occasion, offering a comforting blend of sweet and tart flavors.

Prep Time30 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 20 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup unsalted butter, cold and cubed
6-8 tbsp ice water

For the Apple Filling

6 cups peeled, sliced apples (Granny Smith or Honeycrisp)
3/4 cup granulated sugar
2 tbsp all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp lemon juice

For the Topping

1 egg, beaten (for egg wash)
1 tbsp coarse sugar (for sprinkling)

For Serving

1/2 cup heavy cream

👨‍🍳Directions

1In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp salt, and 1 tsp sugar.
2Add the cold cubed butter and use a pastry cutter or fork to cut it into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces.
3Drizzle 6-8 tbsp ice water over the mixture, one tablespoon at a time, and stir with a fork until the dough just comes together.
4Divide the dough in half, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
5Preheat your oven to 375°F (190°C).
6In a large bowl, combine 6 cups of peeled and sliced apples, 3/4 cup granulated sugar, 2 tbsp all-purpose flour, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1 tbsp lemon juice.
7Toss well to coat the apples evenly.
8On a lightly floured surface, roll out one disk of dough to a 12-inch circle.
9Gently transfer it to a 9-inch pie dish, pressing it into the bottom and up the sides.
10Pour the apple filling into the crust, spreading it evenly.
11Roll out the second disk of dough to a 12-inch circle and place it over the filling.
12Trim the excess dough, leaving a 1-inch overhang, then crimp the edges to seal.
13Cut several slits in the top crust to allow steam to escape.
14Brush the top with the beaten egg and sprinkle with coarse sugar.
15Place the pie on a baking sheet to catch any drips.
16Bake at 375°F for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
17If the edges brown too quickly, cover them with foil halfway through baking.
18Let the pie cool on a wire rack for at least 2 hours before slicing.
19To serve, slice the pie and drizzle each piece with about 1 tablespoon of heavy cream.
20The cream adds a rich, cool contrast to the warm spiced apples.

🔧Equipment

Large mixing bowl
Pastry cutter or fork
Plastic wrap
Rolling pin
9-inch pie dish
Small bowl
Pastry brush
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 80mg🧂Sodium: 320mg🌾Total Carbs: 60g🥦Dietary Fiber: 4g🍬Sugars: 32g🥩Protein: 5g

📝Notes

For a deeper flavor, let the pie cool completely before serving. You can also serve it with vanilla ice cream instead of cream.

Watch Video Of How Classic Apple Pie with Cream Works

This apple pie with cream recipe is one of my go-to desserts for any occasion – whether it’s a family gathering, holiday party, or just a Tuesday night treat. Not only does it taste amazing (the combination of warm pie and cold cream is absolute perfection), but it’s also super easy to make ahead of time and reheat when you’re ready.

Plus, it stores beautifully in the fridge for up to 3 days or freezes perfectly for up to 3 months – making it perfect for meal prep or special occasion planning. Whether you’re serving it at home or taking it on-the-go (it travels surprisingly well!)

, this apple pie with cream is sure to be a crowd-pleaser.

❓ Frequently Asked Questions About Apple Pie with Cream

Q: What type of apples should I use for this recipe?

A: For this recipe, you’ll want to use a mix of sweet and tart apples – some good options include Granny Smith and Gala or Fuji and Honeycrisp.

Q: Can I make this recipe with store-bought pie crust?

A: While you can certainly use store-bought pie crust if you’re short on time or not feeling up to making your own dough from scratch, keep in mind that homemade pie crust is where this recipe really shines.

Q: How do I ensure my pie crust doesn’t get too brown?

A: To prevent your pie crust from getting too brown, try using a light-colored egg wash instead of water – this will give your crust a nice sheen without making it too dark.

Q: Can I make this recipe ahead of time?

A: Yes – you can make the pie dough ahead of time and store it in the fridge for up to 24 hours or freeze it for up to 3 months.

Q: What’s the best way to serve this recipe?

A: This recipe is perfect served warm with a scoop of vanilla ice cream or whipped cream on top – but feel free to get creative with toppings like caramel sauce or chopped nuts if you like!

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