Apple-Cream Pie
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This recipe was a Grand Prize Winner in the Pillsbury Bake-Off Recipe Booklet from 1965.
INGREDIENTS
CRUST
1 cup sifted flour
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/3 cup vegetable shortening
3 to 4 tablespoons cold waterFILLING
1 tablespoon lemon juice
5 to 6 medium apples, pared and quartered
1 cup firmly packed brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 cup heavy cream
Preheat oven to 400 degrees.
Combine flour with salt and cinnamon in a mixing bowl. Cut in shortening until mixture is the size of small peas.
Sprinkle water, a little at a time, over the mixture while tossing and stirring lightly with a fork. Add water to driest particles, pushing lumps aside, until dough is just moist enough to hold together.
Form into a ball. Flatten to 1/2-inch thickness; smooth edge. Roll out on floured surface to a circle 1-1/2 inches larger than an inverted 9-inch pie pan. Fit loosely into pan. Fold edge to form standing rim; flute.
Sprinkle lemon juice over apples. Place apples, round side up, in the pastry-lined pie pan.
Combine brown sugar, flour, cinnamon and salt. Sprinkle 3/4 cup over apples. Pour cream over apples. Sprinkle with remaining brown sugar mixture.
Bake at 400 degrees for 10 minutes, then reduce oven to 350 degrees and bake for another 45 to 60 minutes until apples are tender.
Makes 6 to 8 servings