Tender Texas Apple Cream Pie
Indulge in the decadent flavors of the Tender Texas Apple Cream Pie, a Southern-inspired dessert that marries tart Granny Smith apples with velvety cream for a luxurious twist on classic apple pie. Featuring a flaky, buttery crust made from scratch, this pie is layered with spiced apples sweetened with granulated and brown sugar, then topped with a rich cream drizzle infused with pure vanilla extract. Baked to golden perfection and finished with a delicate egg wash and sugar sprinkle, this show-stopping dessert offers the perfect blend of warm cinnamon notes and smooth, creamy goodness. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream to elevate your table and delight your taste buds.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, chilled and cubed
- 6 tablespoons Cold water
- 6 cups Granny Smith apples, peeled, cored, and thinly sliced
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 1 teaspoons Ground cinnamon
- 3 tablespoons All-purpose flour (for filling)
- 0.75 cups Heavy cream
- 1 teaspoons Pure vanilla extract
- 1 unit Egg, beaten (for crust wash)
- 1 tablespoons Granulated sugar (for crust topping)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the all-purpose flour and salt. Cut in the chilled, cubed butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough into two equal portions, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
In a separate large bowl, combine the sliced Granny Smith apples, granulated sugar, brown sugar, ground cinnamon, and 3 tablespoons of flour. Toss well to evenly coat the apples.
Roll out one portion of the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the rolled dough to the pie dish and press gently to fit.
Evenly spread half of the apple mixture into the crust-lined dish. Pour the heavy cream over the apples, followed by the vanilla extract. Add the remaining apple mixture on top.
Roll out the second portion of dough and carefully lay it over the apples. Trim and seal the edges, crimping them decoratively. Cut slits into the top crust to vent steam.
Brush the top crust lightly with the beaten egg and sprinkle with 1 tablespoon of granulated sugar.
Bake in the preheated oven for 50-55 minutes, or until the crust is golden brown and the apples are tender. Check halfway through baking and cover the edges with foil if they are browning too quickly.
Remove the pie from the oven and let it cool on a wire rack for at least 1 hour before serving. The filling will set as it cools.
Slice and enjoy your Tender Texas Apple Cream Pie with a scoop of vanilla ice cream or a dollop of whipped cream!
Nutrition Facts
Calories |
5121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.6 g | 335% | |
| Saturated Fat | 159.5 g | 798% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 882 mg | 294% | |
| Sodium | 1380 mg | 60% | |
| Total Carbohydrate | 661.8 g | 241% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 355.4 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 276 mg | 21% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2060 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
