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Apple Cream Pie Recipe

Apple Cream Pie Recipe

Master this homemade Apple Cream Pie recipe featuring a flaky, all-butter crust filled with tender spiced apples and topped with silky vanilla cream. Learn how to achieve the perfect balance of tart fruit and rich creaminess with this best-ever easy baking recipe that combines classic techniques for foolproof results every time.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
An overhead shot of a golden-brown Apple Cream Pie with a beautifully crimped edge, captured in soft natural light streaming through a kitchen window. The pie is photographed with one slice partially removed, revealing layers of caramelized cinnamon-spiced apples nestled beneath a pillowy layer of vanilla cream. A small pool of amber caramel sauce glistens as it drips from the slice onto a vintage ceramic plate. The pie rests on a weathered wooden board dusted with flour, with scattered fresh apple slices, cinnamon sticks, and a small jar of cream artfully arranged nearby. Steam rises subtly from the warm filling, suggesting it's freshly baked, while the contrast between the flaky golden crust and the creamy white topping creates a striking visual appeal.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Pastry:</li><li class="ingredients-single-item">250g plain flour</li><li class="ingredients-single-item">125g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tbsp caster sugar</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for glazing)</li><li class="ingredients-single-item">For the Apple Filling:</li><li class="ingredients-single-item">750g cooking apples (Bramley or Granny Smith), peeled, cored and sliced</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">2 tbsp plain flour</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">25g unsalted butter</li><li class="ingredients-single-item">For the Cream Topping:</li><li class="ingredients-single-item">300ml double cream</li><li class="ingredients-single-item">100g mascarpone cheese (or cream cheese)</li><li class="ingredients-single-item">50g caster sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp icing sugar, for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Electric mixer or stand mixer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour, salt, and sugar in a large bowl and mix briefly. Add the cold cubed butter and rub into the flour using your fingertips until the mixture resembles fine breadcrumbs. Alternatively, pulse in a food processor. The butter should remain cold throughout this process to ensure a flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the ice-cold water one tablespoon at a time, mixing with a knife until the dough just comes together – you may not need all the water. The cold temperature prevents gluten development, keeping your pastry tender. Form into a disc, wrap in cling film, and refrigerate for at least 30 minutes. Chilling relaxes the gluten and firms up the butter, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry chills, prepare the apple filling. Toss the sliced apples with lemon juice to prevent browning. In a separate bowl, mix the sugar, flour, cinnamon, and nutmeg, then combine with the apples, ensuring each slice is coated. The flour will help thicken the juices released during baking, preventing a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (170°C fan/375°F). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, making it large enough to line your pie dish with a slight overhang. Press gently into the dish, trim the edges leaving a 2cm overhang, then fold and crimp decoratively. Prick the base with a fork to allow steam to escape.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pastry case with parchment paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the paper and beans and brush the inside with beaten egg (this creates a seal to prevent a soggy base). Return to the oven for 5 minutes until the base looks dry but not browned. This pre-baking ensures the crust is partially cooked before adding wet fillings.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Arrange the apple mixture in the par-baked crust, mounding slightly in the center. Dot with the 25g butter, which will melt into the apples, creating richness and helping to form a light sauce. Cover the pie edges with foil to prevent over-browning.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 35-40 minutes until the apples are tender when pierced with a knife but still hold their shape. Look for bubbling juices around the edges – this indicates the filling has properly cooked and the flour has activated as a thickener. Remove from the oven and allow to cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When the pie is completely cool, prepare the cream topping. In a chilled bowl (cold equipment helps achieve maximum volume), whip the double cream until it begins to thicken. Add the mascarpone, sugar, and vanilla extract and continue whipping until soft peaks form. Be careful not to over-whip – the cream should be billowy and hold its shape but still look silky.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Spread or pipe the cream mixture over the cooled apple filling, creating decorative swirls if desired. The pie must be completely cool before adding the cream to prevent it from melting or separating. Refrigerate for at least 1 hour to set the cream.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Just before serving, dust lightly with icing sugar for a professional finish. The pie is best enjoyed the same day but will keep refrigerated for up to 2 days. Let it sit at room temperature for 15-20 minutes before serving to allow the flavors to fully develop and the crust to soften slightly from its chilled state.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Apple Cream Pie?

This recipe requires plain flour, cold butter, sugar, and water for the pastry; cooking apples, cinnamon, nutmeg, and lemon juice for the filling; and double cream, mascarpone cheese, and vanilla extract for the silky topping. All combine for a perfect balance of tart and creamy flavours.

How to cook Apple Cream Pie at home?

Learn how to cook Apple Cream Pie by mastering three key components: a buttery blind-baked pastry base, a tender spiced apple filling that's baked until just soft, and a billowy vanilla cream topping that's added after the pie has completely cooled. The technique ensures a crisp base, flavourful filling, and luxurious finish.

What's the best type of apple to use for a cream-topped pie?

Bramley or Granny Smith apples are ideal as their tartness balances the sweet cream topping, while their firm texture holds shape during baking rather than turning mushy. These varieties also release less moisture, helping prevent the dreaded soggy bottom crust that can ruin a perfect pie.

Why does my pie crust shrink during baking?

Pie crust shrinkage typically results from overworked dough (developing too much gluten), not chilling the dough long enough, or stretching rather than easing it into the tin. For best results, handle minimally, chill thoroughly, and use pie weights during blind baking.

Should I let the apple filling cool completely before adding the cream topping?

Absolutely! Adding cream topping to warm filling will cause it to melt, ruining your pie's distinct layers. Always cool the baked apple filling completely (at least 1-2 hours) before adding the whipped cream mixture to ensure perfect texture and presentation.

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The flour will help thicken the juices released during baking, preventing a soggy bottom." }, { "@type": "HowToStep", "name": "Prepare pie crust", "text": "Preheat your oven to 190°C (170°C fan/375°F). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, making it large enough to line your pie dish with a slight overhang. Press gently into the dish, trim the edges leaving a 2cm overhang, then fold and crimp decoratively. Prick the base with a fork." }, { "@type": "HowToStep", "name": "Blind bake", "text": "Line the pastry case with parchment paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the paper and beans and brush the inside with beaten egg. Return to the oven for 5 minutes until the base looks dry but not browned." }, { "@type": "HowToStep", "name": "Add filling", "text": "Arrange the apple mixture in the par-baked crust, mounding slightly in the center. Dot with the 25g butter, which will melt into the apples, creating richness and helping to form a light sauce. Cover the pie edges with foil to prevent over-browning." }, { "@type": "HowToStep", "name": "Bake pie", "text": "Bake for 35-40 minutes until the apples are tender when pierced with a knife but still hold their shape. Look for bubbling juices around the edges – this indicates the filling has properly cooked. Remove from the oven and allow to cool completely on a wire rack." }, { "@type": "HowToStep", "name": "Make cream topping", "text": "When the pie is completely cool, prepare the cream topping. In a chilled bowl, whip the double cream until it begins to thicken. Add the mascarpone, sugar, and vanilla extract and continue whipping until soft peaks form. Be careful not to over-whip – the cream should be billowy and hold its shape but still look silky." }, { "@type": "HowToStep", "name": "Top pie", "text": "Spread or pipe the cream mixture over the cooled apple filling, creating decorative swirls if desired. The pie must be completely cool before adding the cream to prevent it from melting or separating. Refrigerate for at least 1 hour to set the cream." }, { "@type": "HowToStep", "name": "Serve", "text": "Just before serving, dust lightly with icing sugar for a professional finish. The pie is best enjoyed the same day but will keep refrigerated for up to 2 days. Let it sit at room temperature for 15-20 minutes before serving to allow the flavors to fully develop." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabella Romano", "datePublished": "2024-05-04", "reviewBody": "Perfect balance of tart and creamy! I made this for my family gathering and everyone was impressed with the combination of spiced apples and vanilla cream. The detailed instructions made it easy to achieve a beautiful result.", "name": "Beautifully Balanced Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-05-05", "reviewBody": "This was the showstopper at our Thanksgiving dinner! The cream layer takes this beyond an ordinary apple pie. I loved the thorough explanations about why certain techniques work - it helped me understand the science behind baking.", "name": "Thanksgiving Triumph", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-05-07", "reviewBody": "Best apple pie I've ever made! The crust was perfectly flaky and buttery. The step about blind baking and sealing with egg made a huge difference - no soggy bottom! Will be making this again for sure.", "name": "Flawless Technique", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Maria Gonzalez", "datePublished": "2024-05-09", "reviewBody": "My guests demanded the recipe immediately! The combination of warm spiced apples with the cool cream topping is genius. I appreciated the detailed instructions about chilling the pastry and bowl for whipping - those little details make all the difference.", "name": "Guest Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ahmed Al-Farsi", "datePublished": "2024-05-10", "reviewBody": "The cream layer takes this beyond ordinary apple pie! I was nervous about making pastry from scratch but the instructions were so clear. The tip about letting it sit at room temperature before serving is spot on - the flavors really develop nicely.", "name": "Extraordinary Apple Pie", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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