Apple and Cream Pie
Apple and Cream Pie is a medium American recipe that serves 8. 350 calories per serving. Recipe by NYT Cooking on YouTube.
Prep: 5 hrs 37 min | Cook: 45 min | Total: 6 hrs 52 min
Cost: $55.69 total, $6.96 per serving
Ingredients
- 2 1/2 cups All‑purpose flour (For dough; plus extra for dusting)
- 1 cup Unsalted butter, cold (Cut into 1/2‑inch cubes; keep chilled)
- 2 tablespoons Granulated sugar (For dough)
- 1/2 teaspoon Salt (For dough)
- 6 tablespoons Ice water (Very cold; may need a little more to bring dough together)
- 6 medium Honeycrisp apples (Peeled, cored, and sliced 1/4‑inch thick)
- 4 tablespoons Unsalted butter (for skillet) (Melted, foamy, not browned)
- 1/4 cup Granulated white sugar (filling)
- 1/4 cup Brown sugar (Packed)
- 2 tablespoons Cornstarch (Helps thicken the filling)
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg
- 1 cup Heavy cream (Adds silkiness to the filling; also used in egg wash)
- 1 Large egg (Beaten for egg wash)
- 1 tablespoon Heavy cream (egg wash) (Mixed with egg for richer wash)
- 2 tablespoons Granulated sugar (top sprinkle) (For a crackly, sweet crust)
Instructions
Make the pie dough
In a large bowl combine 2 ½ cups flour, 2 Tbsp sugar, and ½ tsp salt. Add 1 cup cold butter cubes and toss to coat. Using a pastry cutter or fingertips, work the butter into the flour until the mixture resembles coarse, pea‑sized clumps with some moist‑sand texture.
Time: PT10M
Add ice water and form dough
Drizzle 6 Tbsp ice water over the mixture. Gently stir with a fork until the dough just comes together. It should feel slightly tacky but not wet.
Time: PT5M
Divide and wrap
Turn the dough onto a lightly floured surface, split into two equal portions, and loosely wrap each in plastic wrap.
Time: PT5M
Chill the dough
Refrigerate the wrapped dough for at least 4 hours, preferably overnight. (If you’re short on time, chill for 1 hour, but the texture will improve with longer rest.)
Time: PT4H
Prepare the apples
Peel, core, and slice 6 medium Honeycrisp apples into ¼‑inch thick rounds.
Time: PT15M
Cook the apples
Heat a large skillet over medium heat, melt 4 Tbsp butter until foamy. Add the apple slices, toss, and cook 10‑15 minutes, stirring occasionally, until the apples are softened and slightly translucent.
Time: PT12M
Temperature: Medium heat
Cool the cooked apples
Transfer the apples to a plate and let them cool to room temperature (about 30‑45 minutes). Drain any excess juice, leaving roughly 2 Tbsp liquid in the pan.
Time: PT35M
Roll out the bottom crust
On a lightly floured surface, roll one dough disc to a 12‑13‑inch circle. Transfer to the 9‑inch pie dish, gently drape and press into the sides. Trim any overhang or tuck it under; imperfections are fine.
Time: PT15M
Chill the assembled bottom crust
Place the pie dish (with crust) back in the refrigerator while you roll the top crust.
Time: PT15M
Roll out the top crust and cut shingle pieces
Roll the second dough disc to a 12‑13‑inch circle. Using a ruler or eye, cut the dough into roughly 3‑inch squares (about 16 pieces). Keep the pieces refrigerated until ready to place.
Time: PT15M
Season the apple filling
In a large bowl combine the cooled apples with 1/4 cup white sugar, 1/4 cup brown sugar, 2 Tbsp cornstarch, 1 tsp cinnamon, and 1/4 tsp nutmeg. Toss gently to coat evenly.
Time: PT5M
Add cream to the filling
Stir in 1 cup heavy cream until the mixture is glossy. The mixture will look a bit like a thick milkshake.
Time: PT3M
Fill the pie shell
Spoon the apple‑cream mixture into the chilled bottom crust, spreading evenly.
Time: PT5M
Arrange shingle topping
Place the square dough pieces over the filling in a random, overlapping pattern, allowing the edges to drape over the sides for a rustic look.
Time: PT10M
Prepare egg wash and sugar topping
Beat 1 large egg with 1 Tbsp cream. Brush the entire top crust generously. Sprinkle 2 Tbsp granulated sugar over the brushed surface.
Time: PT5M
Preheat oven and baking sheet
Preheat oven to 425°F (220°C). While the oven heats, place a baking sheet on the middle rack and wrap it in foil; this will become a hot surface for the pie base.
Time: PT15M
Temperature: 425°F
Bake the pie
Place the pie on the preheated foil‑lined baking sheet. Bake 45 minutes, rotating halfway through. If the crust edges brown too quickly, cover them loosely with foil.
Time: PT45M
Temperature: 425°F
Cool before serving
Remove the pie from the oven and let it cool on a wire rack for at least 1 hour before slicing. This allows the filling to set and the juices to redistribute.
Time: PT1H
Nutrition Facts
- Calories
- 350
- Protein
- 3 g
- Carbohydrates
- 45 g
- Fat
- 18 g
- Fiber
- 3 g
Dietary info: Vegetarian, low-calorie
Allergens: Dairy, Gluten, Eggs
Ingredient Substitutions
- Instead of All‑purpose flour: Bread flour (will be a bit tougher), Gluten‑free flour blend (adjust water)
- Instead of Unsalted butter, cold: Cold margarine, Vegan butter (for dairy‑free)
- Instead of Granulated sugar: Coconut sugar, Honey (use less)
- Instead of Salt: Kosher salt (use same amount)
- Instead of Ice water: Cold milk (will add richness)
- Instead of Honeycrisp apples: Fuji apples, Pink Lady apples
- Instead of Unsalted butter (for skillet): Margarine, Coconut oil
- Instead of Granulated white sugar (filling): Coconut sugar, Maple syrup (use less)
- Instead of Brown sugar: Dark muscovado sugar
- Instead of Cornstarch: All‑purpose flour (double amount)
- Instead of Ground cinnamon: Ground nutmeg (use less)
- Instead of Ground nutmeg: Ground allspice
- Instead of Heavy cream: Half‑and‑half (less rich), Coconut cream (dairy‑free)
- Instead of Large egg: Egg substitute (for vegans)
- Instead of Heavy cream (egg wash): Milk
- Instead of Granulated sugar (top sprinkle): Turbinado sugar
Equipment Needed
- Large mixing bowl
- Pastry cutter or two forks (optional)
- Rolling pin
- Plastic wrap
- 9‑inch pie dish
- Large skillet or saucepan
- Oven
- Baking sheet
- Aluminum foil
- Pastry brush (optional)
- Ruler (optional) (optional)
- Knife
Critical Steps — Do Not Skip
- Keep butter ice‑cold and work quickly when making the dough.
- Chill the dough for at least 4 hours before rolling.
- Cool the cooked apples thoroughly to avoid excess moisture in the filling.
- Preheat a foil‑lined baking sheet to give the crust a hot bottom.
- Do not over‑work the dough after it’s rolled; embrace imperfections.
Chef Tips from the Video
- Use a light dusting of flour on the rolling surface and the dough to prevent sticking without over‑flouring.
- If you prefer a sweeter pie, increase the white sugar to 1/3 cup.
- For extra flavor, add a splash of Calvados or apple brandy to the apple mixture before cooling.
Troubleshooting
Bottom crust is soggy.
Ensure the baking sheet is preheated and bake on the lower rack for the first 20 minutes. Also, make sure the apple filling is well‑drained before filling the crust.
Crust shrinks or cracks while baking.
Keep the dough cold until it goes into the oven and avoid over‑rolling. If cracks appear, patch with extra dough before baking.
Filling is too runny after baking.
Add an extra tablespoon of cornstarch to the filling mixture, and make sure the apples are fully cooled and excess juice is drained.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze unbaked for up to 2 months. Bake from frozen, adding 10‑15 minutes to bake time.
Room temperature: Do not store at room temperature; the crust will become soggy.
Make-Ahead Tips
- Prepare and chill the dough a day ahead.
- Cook the apple filling up to step 7, cool, and refrigerate for up to 24 hours.
- Assemble the pie, cover tightly, and freeze; bake directly from frozen.
Frequently Asked Questions
What is the cultural significance and history of Apple and Cream Pie in American cuisine?
Apple and Cream Pie reflects the American tradition of combining orchard fruits with rich dairy fillings, a practice that dates back to colonial times when settlers used available apples and butter to create comforting desserts. Over the centuries, the pie has become a symbol of home cooking and seasonal celebration, especially during autumn harvest festivals. Its popularity grew with the rise of Thanksgiving as a national holiday, cementing its place in American culinary heritage.
What are the traditional regional variations of Apple and Cream Pie in American cooking?
In the Midwest, Apple and Cream Pie often features a crumb topping made from brown sugar and oats, while New England versions may include a flaky, buttery crust with a hint of cinnamon. Southern adaptations sometimes add a splash of bourbon or pecans for extra depth, and West Coast cooks might incorporate locally grown honeycrisp apples for a brighter flavor. Each regional twist respects the core concept of apples and a silky cream filling while reflecting local tastes.
How is Apple and Cream Pie authentically served in New England, a region of American cuisine?
In New England, Apple and Cream Pie is traditionally served warm, sliced thick, and accompanied by a scoop of vanilla ice cream or a dollop of freshly whipped cream. It is often presented on a rustic wooden board to highlight the flaky crust and the caramelized apple slices. Some families also drizzle a light maple syrup glaze over the top for an extra touch of regional flavor.
On what occasions or celebrations is Apple and Cream Pie traditionally associated with in American culture?
Apple and Cream Pie is a staple at Thanksgiving dinners across the United States, symbolizing the harvest season and the abundance of autumn apples. It also appears at holiday gatherings such as Christmas brunches, Fourth of July picnics in the Northeast, and family reunions during the fall. Its comforting texture and sweet‑spiced profile make it a go‑to dessert for any celebration that calls for a classic American pie.
How does Apple and Cream Pie fit into the broader American dessert tradition?
Apple and Cream Pie embodies the American love for layered, buttery pastries combined with fruit fillings, a hallmark of the nation’s pie heritage. It bridges the gap between simple fruit pies and richer custard desserts, showcasing the versatility of American baking. The dish’s emphasis on a flaky crust, sweet apple layers, and a silky cream center reflects the broader trend of indulgent yet approachable desserts in American cuisine.
What are the authentic traditional ingredients for Apple and Cream Pie versus acceptable substitutes?
The authentic ingredients for Apple and Cream Pie include all‑purpose flour, unsalted butter, cold ice water, granulated sugar, salt, honeycrisp apples, heavy cream, and a pinch of vanilla extract. Acceptable substitutes are using a blend of butter and shortening for a slightly lighter crust, substituting half‑and‑half for heavy cream if needed, or using a mix of Granny Smith and Fuji apples for varied tartness. However, the core flavor profile relies on the buttery crust and the sweet‑creamy apple filling.
What are the most common mistakes to avoid when making Apple and Cream Pie from the NYT Cooking YouTube channel video?
Common mistakes include over‑working the dough, which can develop gluten and result in a tough crust, and using apples that are too soft, which may turn mushy during baking. Another pitfall is under‑baking the shingled top, leading to a soggy appearance, and not chilling the dough long enough before rolling, which prevents proper flaking. Following the NYT Cooking video’s timing and temperature guidelines helps avoid these issues.
Why does this Apple and Cream Pie recipe use a shingled top crust instead of a traditional crimped edge?
The shingled top crust creates a rustic, visually striking finish that showcases the buttery layers without the need for crimping, which can be time‑consuming for home bakers. This technique also allows steam to escape more evenly, helping the filling set while keeping the crust flaky. The NYT Cooking video emphasizes the shingled design as a modern twist that highlights the pie’s artisanal feel.
What does the YouTube channel NYT Cooking specialize in, and how does its cooking philosophy influence the Apple and Cream Pie recipe?
The YouTube channel NYT Cooking specializes in delivering reliable, well‑tested recipes that blend classic techniques with contemporary twists, often focusing on seasonal ingredients. Its cooking philosophy emphasizes clarity, precision, and accessibility, which is evident in the Apple and Cream Pie recipe’s step‑by‑step video guidance, clear measurements, and the use of everyday pantry staples. This approach ensures that home cooks can confidently recreate a sophisticated dessert without professional equipment.
Last updated: August 20, 2026
