Neiman Marcus $50 Apple Pie... It's That Good!

"The cream in this recipe makes it special and, of course, creamier --"
photo by a user photo by a user
Ready In:
2hrs 15mins
1 Pie




  • To prepare the crust:

  • Place the flour, chilled butter, shortening and salt in a food processor. Process just until the mixture resembles coarse crumbs.
  • With the machine running, add enough ice water through the feed tube for the dough to begin to form a ball.
  • Wrap the dough in plastic wap or wax paper and refrigerate
  • Preheat the oven to 375 degrees.
  • Divide the pastry dough in half.
  • Roll out one-half into a 12-inch circle on a lightly floured surface.
  • Line a 10-inch pie plate wirh the dough and trim the edge
  • Prepare the filling:

  • Place the apples in a lare mixing bowl and toss with the sugar, flour, salt, cream and cinnamon [or 1 tsp cardamom or dash of angostura bitters].
  • Mound the filling in the pie shell.
  • Roll out the remaining dough 1/8 inch thick.
  • Cover the pie with the top crust, pressing firmly to seal the edge, and crimp the edge decoratively.
  • Make several small steam vent slashes in he top crust. Brush the crust with a little milk to ensure a shiny crust.
  • Place the pie on a baking sheet to catch any drippings while baking.
  • Bake the pie until the crust is golden brown and the filling is bubbling, 1-1/4 to 1-1/2 hours. If the crust seems to be getting too brown, cover it loosely with foil and continue baking.
  • Cool the pie overnight
  • Serve at room temperature with vanilla ice cream or whipped cream, if desired.
  • Serves 8-12.

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56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
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