Apple Cream Pie

  • 5 large cooking apples, peeled and cut into eighths
  • 1/2 cup sugar
  • 1/2 cup water
  • pastry for 1-crust 9-inch pie, unbaked
  • 1 egg
  • 1/2 cup heavy cream

Put apples in saucepan with sugar and water. Bring to boil, cover and simmer for 10 to 20 minutes or until apples are tender. Drain, reserving syrup, cool apples slightly and put in 9-inch pie pan lined with pastry. Beat eggs and cream together and stir in reserved syrup. Pour over apples. Bake in pre-heated moderate oven (350F) for 30 minutes or until firm. Cool.

  • Yields: 6 to 8 servings
  • Preparation Time: about an hour

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.