Apple Cream Pie: a creamy apple dessert recipe to make this fall

Autumn is apple season which means you'll have an endless supply of in-season apples to use in all sorts of tempting desserts. If you're a fan of apple tarts but enjoy decadent, creamy desserts, you'll absolutely love this easy apple cream pie recipe.

Also known as a German apple pie, apple cream pie is sweet, creamy, a little tart, and seasoned with warming cinnamon. The best part is that this delicious dessert is incredibly easy to make. It's an excellent pie to make for Thanksgiving, but honestly, it's so good, you may find yourself baking apple cream pie no matter the season!

Tips for Making Creamy Apple Pie

When it comes to desserts, Granny Smith apples are the favorite of bakers worldwide thanks to their tart flavor. That tartness helps balance out the sugar in recipes and prevents desserts from becoming too sweet. Jonagold and is another great tart, but not too tart apple you can use to make apple cream pie.

After your pie has cooled, pop it in the fridge for an hour or two to chill. Apple cream pie tastes best when served slightly chilled.

Don't cook the apples before putting them into the pie as they'll cook in the oven.

Jazz your apple cream pie up by drizzling a little caramel over the top.

Take your apple cream pie to the next level with a cinnamon roll crust. Pick up cinnamon rolls from the store, thinly slice them, then press them into your pie pan to form the crust. Use a little water to help the pieces stick together.

Add a dash of nutmeg or clove if you love the cozy flavor of baking spices.

How to Store German Apple Pie

Cover and store your apple cream pie in the fridge for up to 3 days. Dairy doesn't freeze well, so it freezing your apple cream pie isn't recommend.

How to make Apple Cream Pie

Preheat your oven to 400°F. Whisk flour, cinnamon, and salt together in a bowl.

Arrange the store-bought or homemade pie crust on a baking dish, then poke small holes with the tines of a fork. Place the apples in a separate bowl and toss with the lemon juice to coat.

Arrange the apples in the pie shell. Pour ¾ of the sugar mixture over the apples. Slowly pour the heavy cream over the apples.

Sprinkle the remaining sugar mixture over the apples. Bake for 10 minutes. After 10 minutes, lower the heat to 350F and bake for 45 to 60 minutes. Remove from the oven and let cool completely.

Slice, serve and enjoy!