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Old Fashioned Apple Cream Pie

Old Fashioned Apple Cream Pie

Karen Bush

Karen Bush

A rich custard-like filling. The combined flavor of apples and cream cheese is mouthwatering. Strawberry jelly may be used in place of apricot preserves.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 426 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Place sliced apples in a large bowl and toss with sugar and lemon juice. Melt butter or margarine in a large skillet over medium heat. Add apples to skillet and saute until tender. Allow to cool.
  2. In a medium mixing bowl, beat cream cheese until fluffy. Gradually beat in 1 cup milk, pudding mix, and lemon rind. Add remaining 1/2 cup milk, and beat until smooth. Spread mixture into pastry shell. Arrange apples over cream cheese layer.
  3. In a small saucepan, heat preserves until runny. Using a pastry brush, lightly coat apples. Refrigerate pie for at least 1 hour before serving.
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Reviews

Sue S.
25

Sue S.

10/15/2003

I made this recipe tonight, but I wasn't really in the mood for anything lemony or apricot-y, so I fiddled with the ingredients a bit and OMG it turned out sooooo awesome! I used the pre-baked pie shell, and made the cream cheese filling, but I omitted the lemon rind and added 1 tsp. of maple extract to the filling. Next, I sauteed the apples as in the recipe, but I omitted the lemon juice and added 1 tsp. cinnamon instead. I also omitted the preserves and made a baked streusel topping that I sprinkled on top of the apples. Everyone loved it, even my extra-picky son!! I'm running long here, so I'm going to write down exactly what I did, including the streusel topping recipe, and post it to this website under the heading "Maple Crunch Cream Pie". Thanks for the great recipe, Karen!!

JULIASHEPARDSON
14

JULIASHEPARDSON

6/12/2005

This was a wonderful wonderful pie. My family loved it!!!! I tweaked the recipe just a little bit (even when i resolve not to, i still do) I added a bit of cinnimon and vanilla to the apples. Not enough to overpower. It tasted really good with the lemon. And I left the lemon zest out. Only because I didn't have any. GREAT RECIPE!!!!

CBARBUSCA
12

CBARBUSCA

10/12/2006

This is really good, but you have to know that the cream part is quite lemony. I took a previous reviewer's advice and added some cinnamon, but probably should have added more. Also, I used more apples than it called for, and that worked out well. I made a plain regular pie crust, but next time, I would use something that added more flavor and crunch, like a crust made from vanilla wafers or graham crackers. If you don't like lemon, just skip the zest. You might consider using a little almond extract if you wanted a different flavor in the cream part, or possibly some apple pie spice if you wanted a stronger flavor from the apples. I will make this again, but I'll call it "Apple-Lemon Cream Pie" just so people aren't wondering why it tastes more like lemon than apples.

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