Northeast Gardening: Todays Weather in Your Garden - 32, 1 by WNYwillieB

WNYwillieB wrote:
You got it!

I believe you can use your favorite apple pie recipe and add the cream at the end, but here is the version I use.

Pastry for double crust 9-inch pie (next post for the crust I use with this recipe)

Preheat oven to 425ºF

6 cups thinly sliced, tart apples (about 7 medium apples)
1 cup sugar
3 Tbsp flour
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup whipping cream

Peel, core and thinly slice apples, set aside. Combine dry ingredients well, then add to apples and gently mix until evenly coated. Spread evenly onto 9-inch pastry-lined pie pan.

Roll out top crust. Cut vent holes. Brush edges with water. Turn over to seal pie and flute edges.

Bake at 425ºF for 45 minutes.

Remove and add cream through vent holes in top crust and return to hot oven. Continue baking until crust is browned and apples are tender, about 15 minutes.

Serve warm.

This is NOT my photo, sorry, but the one one the recipe card .... The pie I made today is almost gone already!