Apple cream pie

Easy and inexpensive to make, and terrific for a crowd. Tender apples and cream cheese on a crumble base, all topped with cream and cinnamon, delicious.

  • 45 mins cooking
  • Serves 10
  • Print


  • 1 1/4 cup (185g) plain flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (55g) caster sugar
  • 1 teaspoon baking powder
  • 2 teaspoon grated lemon rind
  • 125 gram cold butter, chopped coarsely
  • 1 egg yolk
  • 2 tablespoon dry sherry
Apple cream pie
  • 2 medium green apples (300g), peeled, sliced thinly
  • 2 eggs
  • 1/2 cup (110g) caster sugar
  • 2 tablespoon plain flour
  • 2 teaspoon grated lemon rind
  • 1 3/4 cup (425ml) cream
  • 250 gram packaged cream cheese, softened
  • 1 tablespoon mixed peel
  • 1/4 cup (40g) raisins, chopped finely
  • 1 teaspoon ground cinnamon


Apple cream pie
  • 1
    Preheat oven to 180°C. To make pastry, combine flour, cinnamon, sugar, baking powder and rind in medium bowl; rub in butter. Beat egg yolk and sherry in small bowl until combined. Add to flour mixture; mix well. Spread dough evenly over base of 19cm x 29cm rectangular slice pan.
  • 2
    Arrange apple in overlapping lines in pastry case. Beat eggs and sugar in small bowl with electric mixer until thick; gradually add flour, beating well between additions. Add rind, ½ cup (125ml) of the cream, cream cheese, peel and raisins; mix well.
  • 3
    Pour filling over apples; bake in moderate oven 45 minutes; cool.
  • 4
    Beat remaining cream; spread evenly over top of pie. Sprinkle with cinnamon.


Pie can be made up to 2 days ahead; keep, covered, in refrigerator.

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