Apple and Cream Pie

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

1. 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

2. 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

3. 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

4. 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

5. Prepare the apples

   Peel, core, and slice 6 medium Honeycrisp apples into ¼‑inch thick rounds.

   Time: PT15M

6. 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

7. 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

8. 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

9. Chill the assembled bottom crust

   Place the pie dish (with crust) back in the refrigerator while you roll the top crust.

   Time: PT15M

10. 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

11. 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

12. 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

13. Fill the pie shell

    Spoon the apple‑cream mixture into the chilled bottom crust, spreading evenly.

    Time: PT5M

14. 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

15. 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

16. 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

17. 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

18. 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