Apple Cream Pie Recipe made with apples, brown sugar, cinnamon, and cream—rich, cozy, and the kind of pie you sneak a slice of for breakfast.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I didn’t actually grow up with Apple Cream Pie. In our house, it was pumpkin or nothing when the holidays rolled around. But one year, on a whim, I decided to make this Apple Cream Pie Recipe. I remember standing there with a mixing bowl thinking, cream in an apple pie? That feels wrong… or maybe genius. Turns out it was the latter. My aunt—the one who will defend pumpkin pie like it’s a sacred tradition—took one bite, paused mid-fork, and then asked for seconds without saying a word. That’s the moment I knew this recipe was a keeper. These days, it’s the pie I look forward to most. And yes, I’ve eaten it cold, straight from the fridge, in my pajamas, standing at the counter. No regrets.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Apple Cream Pie Recipe?
Regular apple pie is good. Don’t get me wrong—it’s a classic. But this? This feels like apple pie got dressed up for a holiday party and brought cream along as its date. The cream seeps through the apples and makes the filling lush, almost custard-like. It’s got that cozy cinnamon warmth you expect, but then this velvety richness that catches you off guard in the best way. And here’s a bonus: the crust is a simple press-in deal. No rolling pins, no lattice tops, no Pinterest-perfect stress. Just rustic, slightly uneven edges that taste just as good—if not better.
Ingredient Notes:
Let’s chat about what makes this Apple Cream Pie Recipe so good:
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Apples – Any kind works, but I like mixing tart Granny Smith with something sweet like Honeycrisp. It keeps the flavor balanced.
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Brown sugar – White sugar works, but brown sugar gives that caramel-y depth that makes the pie taste like fall.
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Cinnamon – The essential spice. Skip it and you’ll regret it.
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Heavy cream – This is the magic. Don’t swap it for milk unless you have to—it’s the difference between “good” and “wow.”
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Crust – It’s homemade but unfussy. You press it into the pan, smooth it out, crimp with your fingers, and call it rustic.
How To Make Apple Cream Pie?
Step 1: The crust
Preheat your oven to 400°F. Stir together flour, melted butter, water, salt, and baking powder until it clumps into a dough. Press it into a 9-inch pie pan with your hands. Smooth the bottom with a glass, crimp the edges with your fingers. Uneven edges? Who cares—it’ll still taste amazing.
Step 2: The apples
Peel, chop, and toss them with a little lemon juice. That’s just so they don’t go brown on you while you fuss with the next step.
Step 3: The sugar mix
Mix up brown sugar, flour, cinnamon, and salt. Sprinkle most of it over the apples. Save a bit for the finale.
Step 4: The cream
Now comes the part that feels slightly rebellious. Slowly pour heavy cream over the apples. Watch it sink into the nooks and crannies. It’s weirdly satisfying.
Step 5: Bake
Sprinkle on the last of the sugar mix. Bake at 400°F for 10 minutes, then drop the oven to 350°F and let it go for another 45–60 minutes. When your kitchen smells like a cinnamon candle factory, it’s probably done.
Step 6: Chill & serve
Here’s the hard part—waiting. The pie needs a couple of hours in the fridge to set. I know, torture. But when you finally slice it? Worth it. Top with ice cream or whipped cream if you want to gild the lily.
Storage Options:
This pie is a fridge pie. Wrap it in plastic or foil and keep it chilled for up to 4 days. It also freezes well—wrap slices in plastic, toss them in a freezer bag, and you’ve got pie on demand for the next two months. And if you’ve never eaten cold Apple Cream Pie for breakfast, you’re missing out.
Variations and Substitutions:
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Try swapping half the apples for pears. It makes the filling a little more floral, kind of fancy.
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Toss in nutmeg or cloves for a spicier holiday feel.
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Too busy to make the crust? Store-bought is totally fine. No one will judge.
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Don’t have heavy cream? Half-and-half works, but it won’t be quite as rich.
What to Serve with Apple Cream Pie?
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Vanilla ice cream, obviously. That melty combo with warm pie is chef’s kiss.
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Whipped cream if you’re going for simple and classic.
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A mug of coffee or a pot of tea to balance the sweetness.
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On a holiday table, it holds its own next to pumpkin and pecan… but don’t be surprised if it’s the first one gone.
Frequently Asked Questions:
Can I make this ahead of time?
Yes—and it’s even better the next day once it’s had time to chill.
What kind of apples should I use?
Any kind! Tart ones like Granny Smith or sweet ones like Fuji. I like a mix.
Can I freeze it?
Yep. Wrap slices individually, freeze for up to 2 months, thaw overnight in the fridge.
And that’s the Apple Cream Pie Recipe—creamy, cozy, and just a little bit magical. Have you tried cream pies before, or are you more of a classic apple pie person? I’d love to know. Drop a comment and tell me if you’d pick whipped cream or ice cream on top.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Apple Cream Pie Recipe
Ingredients
For the Crust:
- 2 cups all-purpose flour
- 1/2 cup butter melted
- 3 tablespoons cold water
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
For the Filling:
- 1 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 8 apples red or green varieties
- 1 tablespoon lemon juice
- 1/2 cup heavy whipping cream
- Optional: additional whipped cream or ice cream for serving
Instructions
Prepare the Crust:
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the flour, melted butter, cold water, salt, and baking powder until a dough forms.
- Press the dough evenly into a 9-inch pie pan using your hands. Smooth the center with a flat-bottomed glass for an even layer. Crimp the edges by hand and trim any excess dough.
Prepare the Filling:
- Peel and cut the apples into quarters or eighths. Place the apple pieces in a large bowl and drizzle with lemon juice to prevent browning.
- Arrange the apples in the prepared crust, positioning the larger pieces in the center and smaller pieces toward the edges.
- In a separate bowl, combine the brown sugar, flour, cinnamon, and salt. Sprinkle approximately three-quarters of this mixture evenly over the apples.
- Slowly pour the heavy cream over the apples, ensuring each piece is lightly coated.
- Sprinkle the remaining cinnamon-sugar mixture evenly over the top.
Bake the Pie:
- Place the pie in the oven and bake at 400°F (200°C) for 10 minutes.
- Reduce the temperature to 350°F (175°C) and continue baking for 45 to 60 minutes, or until the apples are fork-tender and the filling is bubbling gently.
- Remove from the oven and allow the pie to cool. Refrigerate for at least 2 hours before serving.
- Serve chilled or slightly warmed with whipped cream or ice cream, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
