Dutch Apple Cream Pie
The 4th of July is coming up & I guess that means it’s time to share my favorite apple pie recipe.
I have a hard time eating canned apple pie filling when fresh apple pie just tastes so much better!
I make this for Thanksgiving & Christmas almost ever year as well, so this recipe is definitely worth making again & again. You will love it!
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Dutch Apple Cream Pie
Yields Servings
Ingredients
Apple Filling:
- 8 cups (744 g) sliced apples (5-6 small/medium apples)
- 1 Tbsp freshly squeezed lemon
- ¼ cup (50 g) light brown sugar, gently packed
- ¼ cup (50 g) granulated sugar
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 Tbsp (28 g) butter
- 3 Tbsp cornstarch
Cream Cheese Layer: (*If you want it really creamy & have a deep pie dish, double this part.)
- 4 oz (113 g) cream cheese
- 2 ½ Tbsp granulated sugar
- ⅛ tsp vanilla extract
Cinnamon Streusel Topping:
- ¼ cup (57 g) butter, (room temperature)
- ½ cup (100 g) light brown sugar, gently packed
- ½ cup (40 g) quick oats
- ¼ cup (30 g) all-purpose flour, (stir, spoon & level)
- ½ tsp ground cinnamon
Instructions
- In a large bowl combine apples, lemon juice, sugars, cinnamon, nutmeg & salt, & toss to mix. Allow apples to macerate at room temperature for 30 minutes.
- Meanwhile, prepare cream cheese layer by whipping the cream cheese with sugar & vanilla until smooth (1 min.) Refrigerate until ready to use.
- Prepare cinnamon streusel topping by placing all ingredients in a bowl & cutting the butter in with a pastry blender (or a fork will work just fine) until crumbly & incorporated. Set aside until ready to use.
- Pour apples into strainer & capture the liquid, about ½ cup. In a saucepan, combine the liquid & add the butter. Over medium heat, boil down the liquid to about ⅓ cup, or until syrupy & lightly caramelized, swirling the liquid, NOT stirring.
- Meanwhile, transfer apples to bowl & toss with cornstarch until it disappears. Add liquid after it has reduced & toss with the apples.
- In a prepared pie shell, spread the layer of cream cheese & pour apple mixture on top. Top pie with prepared streusel & bake 1 hour 15 minutes at 350˚F or until apples are tender & the filling is bubbling. *Make sure to place a baking sheet on the rack below your pie to catch any syrup that may bubble over if your pie shell is particularly full.
Notes
- Absolutely amazing warm & crisp from the oven with cold vanilla ice cream melting on the top!
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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