Old Fashioned Apple Cream Pie

Old Fashioned Apple Cream Pie

18
Karen Bush 0

"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."

Ingredients {{adjustedServings}} servings 367 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.

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.
Tips & Tricks
Chef John's Caramel Apple Pie

Learn how to make Chef John’s favorite apple pie recipe.

Apple Crumble Pie

This fresh apple crumble pie is delicious and as easy as pie.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 18

  1. 29 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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
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
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.