Total Time
1hr 25mins
Prep 30 mins
Cook 55 mins

I have had this recipe forever; I don't remember where it originates. It is different from a traditional apple pie with cream in the filling and vanilla in the crust. I have rave reviews whenever I make it and many requests for the recipe. The one thing I have learned is the tarter the apple the better! This is best during apple season and the apples are crisp and fresh.

Ingredients Nutrition

Directions

  1. In a medium sized bowl, combine flour and salt.
  2. Cut in shortening until mixture resembles coarse crumbs, using a pastry blender.
  3. Sprinkle in vanilla; cut in with pastry blender.
  4. Sprinkle dough with water, 1 tablespoon at a time, mixing until pastry holds together.
  5. Roll pie dough out to fit in a 9" pan. I roll between two pieces of waxed paper to decrease the sticking and increase ease of handling.
  6. Remove 1 piece of waxed paper.
  7. Place crust in pan, remove remaining waxed paper ,trim and flute edges as desired.
  8. For the filling, combine the sugar, flour and cinnamon. Sprinkle 1/4 cup of sugar mixture on the crust.
  9. Place 3 cups of apples in the pie pan.
  10. Sprinkle with half the remaining sugar mixture.
  11. Top with remaining apples.
  12. To this, sprinkle remaining sugar mixture.
  13. Pour cream over the pie.
  14. Bake at 450 degrees for 10 minutes then reduce the heat to 350 degrees and continue baking for 50-55 minutes.
  15. Note: Some of the sugar may look like it did not melt/blend into the pie. This is normal and happens to me almost every time. It does not affect the overall taste.