Apple pie: real winner


October 13, 2004|By Julie Rothman | Julie Rothman,SPECIAL TO THE SUN

Heather Swartz of Lawrence, N.J., was looking for a recipe for Apple-Cream Pie that she had clipped from an advertisement for coffee in a women's magazine in the mid-1970s. She remembers it as pretty much of a standard apple pie except that cream was poured over the apple mixture so that it formed a custardlike filling.

Connie Gialiani of Baltimore sent in a recipe that fits that description. She came across it in a copy of the Pillsbury Bake-off recipe booklet from 1965. In fact, the Apple-Cream Pie was the winner that year.

It is a fairly standard apple-crumb-pie recipe. It calls for a crust with a hint of cinnamon and a crumblike topping. The cream is poured over the apples once they are in the pan, and as it bakes, the apples, sugar and cream caramelize beautifully.

I used Granny Smith and Macintosh apples because their tart flavors contrasted nicely with the sweet topping. The addition of the cream does give the filling a custardlike consistency and a rich flavor.

Apple-Cream Pie

Serves 6 to 8


1 cup flour, sifted

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/3 cup shortening

3 to 4 tablespoons cold water


1 tablespoon lemon juice

5 to 6 medium apples, pared and quartered

1 cup firmly packed brown sugar

1/4 cup flour

1/2 teaspoon cinnamon

1/8 teaspoon salt

1 cup cream

Preheat oven to 400 degrees. 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 1/2 inches larger than an inverted 9-inch pie pan. Fit loosely into pan. Fold edge to form standing rim; flute.

Sprinkle 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 degrees for 10 minutes, then reduce oven to 350 degrees and bake another 45 minutes to 60 minutes until apples are tender.

Per serving: 399 calories; 3 grams protein; 20 grams fat; 9 grams saturated fat; 55 grams carbohydrate; 3 grams fiber; 41 milligrams cholesterol; 205 milligrams sodium

Recipe requests

Bette Stewart of Merced, Calif., is looking for a recipe for chicken tortilla soup. It has chopped vegetables, a medium-textured broth and curly little crisp tortilla ribbons.

Lillie Carter of Baltimore is seeking a biscuit recipe that contains mayonnaise.

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