This Apple Raisin Cream Pie Recipe makes a delectable dessert idea for a Thanksgiving or Christmas Dessert Pie, or enjoy it any time!
This is the first apple cream pie I have ever made.
When the directions instructed me to "pour whipping cream into the center vent of the top pastry crust", I had to re-read the directions to be sure I understood what was written(!) - but, yes you add the whipping cream to the pie, and then bake it a little longer!
Don't make plain apple pie again ... make this apple cream pie instead ...you will be glad you did!
This Apple Raisin Cream Pie turned out amazing!
You can add a dollop of ice cream or whipped cream when serving this delicious treat, but we preferred it plain, as it already has whipping cream baked into it!
A keeper recipe for sure!
pastry for a double crust pie (9" or 10")
7 1/2 cups cored, peeled and sliced apples
1 cup granulated sugar
1/2 cup all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg, optional
3/4 cup raisins
1/8 tsp. salt
2 tsp. grated lemon peel
1 tbsp. butter
3/4 cup whipping cream (NOT whipped)
Line a 9" or a 10" pie plate with the bottom pastry, and set aside.
In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg (optional), raisins, salt, and lemon peel, and toss to coat.
Spoon the apple mixture (above) into the pie crust in the baking tin.
Divide the butter into pieces, and dot the top of the apple mixture with the butter.
Cover the apples with the top pastry crust.
Seal the edges and cut a 1" circle from the pastry in the center of the top pie crust.
Make a few additional "vents" in the top pie crust.
Bake at 400° F for about 40 - 45 minutes.
Remove pie from oven, and slowly pour the whipping cream into the center hole of the top crust.
Return the apple pie to the oven, and continue to bake at 400° F for another 10 - 15 minutes (pie filling will begin to bubble).
Allow pie to cool on a wire rack.
Store any leftovers in the refrigerator.
After the apple pie has baked in the oven for about 30 minutes, add a pie crust shield if you have one, if you don't I highly recommend you invest in one.
These pie shields have saved many a pie of mine from getting too dark and burning along the edges of the pie crust.
These pie crust shields are not very expensive, and so handy!
You can also make a shield for the crust out of foil paper, by cutting the center piece out of a square piece of foil paper.GO to All About Pie Crust Shields
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