Creamy Apple Pie

17 ingredients
6 steps

Ingredients

  • 2-1/4 cups all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 cup cold butter, cubed
  • 6 tablespoons cold water
  • 6 cups sliced peeled tart apples
  • 1 tablespoon lemon juice
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 1 large egg
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 3 tablespoons cream cheese, softened
  • 1/4 cup sour cream

Directions

  1. 1
    In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion. Line a 9-in. pie plate with bottom crust; trim even with edge of plate. Set aside.
  2. 2
    In a large bowl, toss apples with lemon juice. Combine the sugar, flour, lemon zest, cinnamon and salt; add to apples and gently toss. Mound apples in pastry shell so center is higher than edges; dot with butter.
  3. 3
    Roll out remaining dough to fit top of pie; cut a hole in the center about the size of a quarter. Place over filling; trim, seal and flute edges. Cut slits in top. Add decorative cutouts if desired.
  4. 4
    Cover edges loosely with foil. Bake at 450° for 10 minutes. Reduce heat to 375° and remove foil. Bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire rack for 10 minutes.
  5. 5
    Meanwhile, in a small saucepan, beat the egg, sugar and lemon juice. Cook and stir over low heat until mixture is thickened and reaches 160° and coats the back of a metal spoon.
  6. 6
    Remove from the heat; stir in cream cheese and sour cream until smooth. Slowly pour into center of pie. Cool on wire rack for 1 hour. Cover and refrigerate until serving.

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