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.
- 1 1⁄2 cups flour
- 1⁄2 teaspoon salt
- 1⁄2 cup butter flavor shortening
- 1 teaspoon vanilla
- 2 tablespoons ice water
- 1 cup sugar
- 1⁄3 cup flour
- 2 teaspoons cinnamon
- 6 cups granny smith apples, peeled and sliced
- 1 cup heavy cream
- In a medium sized bowl, combine flour and salt.
- Cut in shortening until mixture resembles coarse crumbs, using a pastry blender.
- Sprinkle in vanilla; cut in with pastry blender.
- Sprinkle dough with water, 1 tablespoon at a time, mixing until pastry holds together.
- 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.
- Remove 1 piece of waxed paper.
- Place crust in pan, remove remaining waxed paper ,trim and flute edges as desired.
- For the filling, combine the sugar, flour and cinnamon. Sprinkle 1/4 cup of sugar mixture on the crust.
- Place 3 cups of apples in the pie pan.
- Sprinkle with half the remaining sugar mixture.
- Top with remaining apples.
- To this, sprinkle remaining sugar mixture.
- Pour cream over the pie.
- Bake at 450 degrees for 10 minutes then reduce the heat to 350 degrees and continue baking for 50-55 minutes.
- 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.