Easy Apple Cream Pie Recipe
This cozy apple cream pie tucks cinnamon-kissed apples into a silky sour-cream custard and flaky crust. Minimal prep, big bakery flavor.
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Servings:
Ingredients
Main Ingredients
- 9 oz refrigerated pie dough fits a 9-inch pie plate
- 5 cup thinly sliced baking apples about 4 medium; Granny Smith or Honeycrisp
- 0.67 cup granulated sugar
- 2 tbsp light brown sugar, packed
- 0.75 cup sour cream full-fat for best texture
- 0.5 cup heavy cream
- 6 tbsp beaten eggs about 2 large eggs
- 3 tbsp all-purpose flour
- 1.5 tsp vanilla extract
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp fine salt
- 1 tbsp lemon juice
- 2 tbsp unsalted butter, melted
Instructions
Preparation Steps
- Preheat oven to 375°F. Position a rack in the center.
- Fit the pie dough into a 9-inch pie plate and crimp edges. Chill 10 minutes.
- Prick the crust with a fork. Bake 10 minutes, then cool slightly.
- Toss apple slices with lemon juice, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Rest 5 minutes.
- Whisk sour cream, heavy cream, beaten eggs, vanilla, flour, and melted butter until smooth.
- Pile apples into the crust. Pour the cream mixture evenly over the apples.
- Bake 35–45 minutes until the center jiggles slightly and the apples are tender. Tent edges if browning fast.
- Cool at least 1 hour to set. Slice and serve warm or chilled.
Notes
Variation: Sprinkle on a quick streusel before baking (1/3 cup flour, 1/3 cup brown sugar, 3 tbsp cold butter). Try mixing apple varieties for deeper flavor, or finish slices with caramel and whipped cream.
Storage: Refrigerate leftovers, covered, up to 3 days. Warm slices at 300°F for 10 minutes or enjoy cold.
This recipe is an original creation inspired by classic Easy Apple Cream Pie Recipe flavors. All ingredient ratios and instructions are independently developed.