Apple Cream Pie

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Apple Cream Pie

 

~~~Crust~~~

1 box (15 oz.) Pillsbury® refrigerated pie crusts, softened as directed on

box

 

~~~Filling~~~

3/4 cup granulated sugar

3 TB all-purpose flour

1 tsp. ground cinnamon

6 cups thinly sliced peeled apples (6 medium)

1/2 cup whipping cream

1 tsp. vanilla extract

 

~~~Topping~~~

1 egg white, beaten

1 TB coarse sugar

 

Heat oven to 400° F. Make pie crusts as directed on box for Two-Crust Pie

using 9 " glass pie pan.

 

In large bowl, mix granulated sugar, flour and cinnamon; gently stir in

apples. In small bowl, mix

whipping cream and vanilla. Pour over apple mixture; stir gently to mix well.

Spoon into crust lined

pan.

 

Top with second pie crust; seal edge and flute. Cut slits or shapes in

several places in top crust.

Brush top with egg white; sprinkle with coarse sugar.

 

Bake 40 to 50 minutes or until apples are tender and crust is golden brown,

covering crust edge with

strips of foil after 15 minutes of baking to prevent excessive browning. Cool

1 hour.

 

Serves: 8.

 

Nutrition Information:

Per serving = Total Fat 19 g, Sat Fat 8 g, Cholesterol 25 mg, Sodium 230 mg,

 

Total Carbs 62 g, Dietary Fiber 2 g, Sugars 32 g, Protein 3 g.