Upgrade your apple pie game by making Grandma's Creamy Apple Pie! This dessert is custardy, rich, and even better than the classic recipe!
Happy Fri-YAY! Last Friday before Thanksgiving y'all - time to get all our ducks {turkeys?} in a row! Apple pie is an absolute must, and I know it's hard to shake tradition, but today I am sharing a completely swoon-worthy variation of the classic. This is Grandma's Creamy Apple Pie and I am telling you - once you try this, you will never go back to normal apple pie! There's just something about this creamy, custardy filling that makes it absolutely irresistible. The best part is that it's easy, too! Let me show you how it's done!
Like I've told y'all when I made my cranberry pear pie, I've really been trying to practice my pie skills this year and I seriously love love love how this creamy apple pie turned out! Yeah the edges are a little scraggly but I am just obsessed with the little braids. Practice, practice, practice. Eventually I'll have beautiful pies but for now I'll just settle for really delicious ones. 😉
So, this really IS grandma's creamy apple pie. But it's not my grandma. BUT it's my fiance's grandma and I really think that's close enough 🙂 You know the future is really here when instead of grandma giving you a hand-written recipe card, she just texts you. ? But she told me verbatim, that after she started making this creamy apple pie she never went back to making the regular recipe, and after trying it I can see why! It's rich, delicious, and lacks that weird jelly-jam texture that fruit pies tend to have which I loathe. And like I said, seriously so simple which is a must when it comes to pies!
Bottom line - it's Thanksgiving. You need pie. The pie you make should totally be this one. It's apple, it's creamy, and it really is grandma's recipe. 🙂 Make this creamy apple pie and I promise it'll change your apple pie game forever!
Looking for more pie? {me too}. Check out my Cranberry Pear Lattice Pie, Fresh Pumpkin Pie with Amaretto Streusel, Vegan Lemon Raspberry Cheesecake Pie, Dark Chocolate Truffle Tart {this is my family's all time fave!}, and Peanut Butter & Jelly Crostata. Happy baking!
- 2 pie crusts {store-bought or your favorite homemade recipe}
- 5 cups apples, peeled and thinly sliced
- 1 tablespoon fresh lemon juice
- ¾ cup light brown sugar
- 4 tablespoon flour
- ½ teaspoon cinnamon
- 1 cup heavy whipping cream
- *for topping*
- 2-3 tablespoon heavy cream
- 2-3 tablespoon turbinado sugar
- Preheat oven to 400F.
- First, prepare the filling. In a large bowl, mix together the sliced apples, lemon juice, brown sugar, flour, and cinnamon.
- Place one of the pie crusts in a 9" deep pie dish {you can also use an 11" dish}, then pour in the prepared apples. Pour the cup of heavy cream over the top.
- Place the second pie crust on top as desired. Brush with the remaining heavy cream and sprinkle the turbinado sugar on top.
- Bake in preheated oven for 50-60 minutes, until crust is golden brown and filling is bubbling. If the crust seems to be browning too quickly, cover with foil. Let cool completely before cutting. Enjoy!
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