This recipe for an open-faced farmhouse apple cream pie was sent to The Recipe Box Project (firstname.lastname@example.org) last year by Melinda Kessler Spratlan of Amherst. We had our doubts. Instructions called for whisking sugar, flour, and cream until smooth. We worried that this mixture, which contains 1/4 cup flour and 1 cup light cream, wouldn't set. Well it does set and turns into a pretty terrific, easy pie. You can arrange sliced apples in concentric circles or use chunks, which we prefer; they make a homier pie.
Kessler wrote, "My mother, Nelle McFarland Kessler, was raised on a farm in east central Indiana. She and her mother, Bessie, often baked pies for the farm hands when they came in from the early morning chores." Her mother also made the pie for Thanksgiving, a tradition that Kessler continues with her own family.
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Farmhouse apple cream pie
Makes one 9-inch open-faced pie
One 9-inch unbaked pie shell, chilled
3 or 4 large tart cooking apples (such as Cortland or Mutsu), peeled, cored, and cut into 1 1/2-inch chunks
3/4 cup sugar
Pinch of salt
1/4 cup flour
1 cup light cream
1 teaspoon vanilla extract
2 tablespoons butter
Ground cinnamon (for sprinkling)
1. Set the oven at 400 degrees.
2. Pile the apples into the pie shell.
3. In a bowl, whisk together the sugar, salt, and flour. Add the cream and vanilla and mix until smooth. Pour the mixture over the apples. Dot the top with butter and sprinkle lightly with cinnamon.
4. Bake the pie on the lowest rack of the oven for 15 minutes.
5. Lower the oven temperature to 375 degrees and continue baking for 45 minutes or until the filling sets. Total baking time is 1 hour. Adapted from Melinda Kessler Spratlan
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