Deep Dish Apple Cream Pie

  • on March 2, 2009
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Ingrients & Directions

2 1/4 c Flour
1 ts Salt
2/3 c Margarine
6 tb Ice water, may need 7 TB
1 c Sugar
1/2 ts Cinnamon
1/8 ts Nutmeg
8 c Apples, sliced and peeled
1 tb Lemon juice
3/4 c 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 2/3 dough to fit
a 10x6x2 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~ for 40 minutes. Reduce heat to 350 ~. Remove pie from oven
and pour cream through slits in top of pie. Bake 10 minutes longer.

12 Servings

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