Creamy apple pie

1 servings

Ingredients

Quantity Ingredient
2¼ cup All-Purpose Flour
1 teaspoon Salt -- divided
¾ cup Butter Or Margarine, Divided
¾ cup Sugar
2 tablespoons All-Purpose Flour
1 teaspoon Grated Lemon Rind
½ teaspoon Ground Cinnamon
¼ teaspoon Salt
2 Eggs -- slightly beaten
¼ cup Sugar
2 tablespoons Lemon Juice
Plus 2 Tbs
6 tablespoons Cold Water
6 cups Apples, Pared, Cored,
Sliced
1 tablespoon Lemon Juice
2 tablespoons Butter
1 pack (3 Oz) Cream Cheese,
Softened
½ cup Sour Cream

Directions

PASTRY DOUGH

FILLING

CREAM SAUCE

For pastry, in large bowl, mix flour and salt. Cut in butter until mixture resembles small peas. Sprinkle water over mixture; toss quickly until particles stick together. Lightly form dough into smooth ball. Divide dough in half. On lightly floured surface, roll out first half to form a 12-inch circle. Fit pastry circle into 9-inch pie pan. If necessary trim to ½-inch beyond rim of pan.

For filling, in medium-sized bowl, combine sugar, 2 Tbsp flour, lemon rind, cinnamon and ¼ tsp salt. Add apples and lemon juice and toss to coat apples. Pile apples into pastry-lined pie pan, dot with butter.

Preheat oven to 450 F. To make top crust, roll out remaining dough.

Cut slits and a hole about the size of quarter for steam to escape.

Moisten rim of bottom crust with water. Place top crust over filling; fold edge under bottom crust, pressing to seal; flute edge. Bake 10 mins; reduce temperature to 375 F and continue baking 40 to 45 mins.

Let pie cool 10 mins, then pour cream sauce through hole in top of pie.

To make cream sauce; in a medium-sized saucepan, combine eggs, sugar and lemon juice. Cook over low heat, stirring constantly until mixture thickens. Stir in cream cheese and sour cream until smooth.

Recipe By : Woman's Day Dessert Lover's Cookbook - January 1984 From: Dan Klepach Date: 09-30-95 (00:25) (159) Fido: Cooking

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