Brown Sugar Cream Apple Pie

Here's an unusual twist on apple pie which I found on the Pillsbury website. As is the case with chocolate chip cookies, everyone has their favorite recipe for apple pie and there seem to be a million versions floating around. Personally, I love variation and have yet to meet an apple pie that I didn't like. This one here features a creamy brown-sugar filling that contrasts beautifully with the tart, crisp apples. It reminds me a little of caramel apples. Usually I like my pie with vanilla ice cream but this one needed no such accompaniment. It was good enough to stand alone.

From start to finish this only took me 1 hour including baking time! I highly recommend granny smiths in this recipe as the filling is quite rich and using a sweeter apple might make this pie a little too sweet.



Brown Sugar Cream Apple Pie
Makes 1 - 9" pie | Adapted from Pillsbury

Pastry for double crust pie

Cream Layer
1/2 cup brown sugar
1/2 cup whipping cream
1/4 cup butter or margarine
1 tbsp cornstarch
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup whipping cream

Apple Layer
3-4 tart apples, peeled and thinly sliced
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon cinnamon

Glaze
1/2 cup icing sugar
5 to 6 teaspoons whipping cream

DIRECTIONS
1. Heat oven to 400 degrees F. Prepare enough pie crust for a double crust pie. In a small saucepan cook brown sugar, 1/2 cup whipping cream and the butter over medium-low heat, stirring occasionally, until hot and butter is melted.
2. In small bowl, stir cornstarch, cinnamon, nutmeg and 1/4 cup whipping cream until smooth. Add to mixture in saucepan; cook 4 to 5 minutes, stirring constantly, until thickened. Remove from heat. Cool 10 minutes.
3. In a separate bowl combine apple layer ingredients. Pour cream layer mixture into crust-lined pie plate. Arrange apple layer mixture evenly over cream layer.
4. Cover the pie with the other half of your pie dough. Brush with egg wash or milk if desired. Bake 40-45 minutes or until golden brown and apples are tender, covering edges of crust after first 15 minutes of baking. Cool 1 hour.
5. In small bowl, stir together glaze ingredients. Drizzle over pie. Refrigerate 1 hour before serving. Keep pie refrigerated.