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Apple and Cream Pie
A flaky, buttery pie with honeycrisp apples, a silky cream‑infused filling, and a rustic shingled top that requires no crimping. Perfect for Thanksgiving or any cozy dessert.
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Critical Success Points
- • Keep butter ice‑cold and work quickly when making the dough.
- • Chill the dough for at least 4 hours before rolling.
- • Cool the cooked apples thoroughly to avoid excess moisture in the filling.
- • Preheat a foil‑lined baking sheet to give the crust a hot bottom.
- • Do not over‑work the dough after it’s rolled; embrace imperfections.
Safety Warnings
- • Handle the hot skillet and oven with oven mitts to avoid burns.
- • Use caution when working with sharp knives while slicing apples.
- • Do not place hot baking sheet on a cold countertop; allow it to cool before handling.
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