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Apple-Cream Pie

Source of Recipe


From a Pillsbury Bake-Off Recipe Booklet






List of Ingredients



• -- Crust --
  
• 1 cup flour, sifted
  
• 1/2 tsp salt
  
• 1/4 tsp cinnamon
  
• 1/3 cup shortening
  
• 3 to 4 Tbsp cold water
  
• .
  
• -- Filling --
  
• 1 Tbsp lemon juice
  
• 5 to 6 medium apples, pared and quartered
  
• 1 cup firmly packed brown sugar
  
• 1/4 cup flour
  
• 1/2 tsp cinnamon
  
• 1/8 tsp salt
  
• 1 cup cream
  






Instructions



1. Preheat oven to 400° F.
   
   
2. 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 to side, 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 1/2-inch larger than an inverted 9-inch pie pan. Fit loosely into pan. Fold edge to form standing rim; flute.
   
   
3. Sprinke lemon juice over apples. Place apples, round side up, in the pastry-lined 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° F for 10 minutes; then reduce oven to 350° and bake another 45 to 60 minutes, until apples are tender.
   
   Serves 6 to 8