ATTENTION ALL APPLE PIE BAKERS!!
This recipe was created in 1981 by Lee Palmer, the excecutive chef at the Americana hotel chain's property in Mount Laurel, N.J., near Philadelphia.
It won first place in a contest for the hotel's chefs, and was featured in the Sept. 17, 1981 edition of The Times Picayune newspaper, which I have saved all these years.
It's probably the best apple pie you've ever tasted, and has a unique and delicious cream cheese, sour cream sauce, that's poured into the pie through the hole in the top, after its' baked.
It's creamy, rich, deliciously seasoned, and will melt in your mouth. It has stood the test of time.
Americana Apple Pie
3/4 cup sugar
2 tbs flour
1 tsp grated lemon rind
1/2 tsp cinnamon
1/4 tsp salt
6 cups peeled, sliced apples
1 tbs fresh lemon juice
2 tbs butter
Cream sauce (recipe follows)
Prepare pie crust and set aside
Combine first 5 ingredients.
Add apples and lemon juice, and toss to coat apples.
Pile apples into pastry-lined pie crust plate.
Dot with butter.
To make top crust, roll out remaining dough. cut slashes and a hole about the size of a quarter to let the steam out.
Moisten rim of crust with water. Place top crust over filling. Fold edges under bottom crust, pressing to seal. Flute edge.
Bake at 450 degrees for 10 minutes.
Reduse heat to 375 and continue baking for 40-45 minutes.
*This pie will bubble up so best to put it on a cookie sheet.
When pie is done, let it cool for 10 minutes then pour the sauce through the hole in the top.
Pie Crust:
2 1/4 cups flour
3/4 tsp salt
3/4 cup butter
6 tbs very cold water
In a large bowl, mix flour and salt. Cut in butter until it resembles small peas. Sprinkle the water over mixture, tossing quickly until particles stick together. Lightly form dough into a smooth ball. Divide dough in half.
On a lightly floured surface roll out first half to form a 12 in. circle. Fit into a 9 in. pie plate. If necessary, trim to 1/2 in. beyond the pan.
Prepare apple filling and pile into the pastry lined pan.
Cream Sauce:
2 eggs, slightly beaten
1/4 cup sugar
2 tbs fresh lemon juice
1 (3 oz) pkg cream cheese, softened
1/2 cup sour cream
In a medium saucepan, combine eggs, sugar, and lemon juice.
Cook over low heat, stirring constantly until mixture thickens. Stir in cream cheese and sour cream until smooth. Pour through the hole in the top of the pie after it has sat for 10 minutes.
*Tips from the chef:
He suggests rolling out the pie crust very thin.
Also, pile the apples high in the pie shell, as the top crust will hold this generous filling.
This recipe was created in 1981 by Lee Palmer, the excecutive chef at the Americana hotel chain's property in Mount Laurel, N.J., near Philadelphia.
It won first place in a contest for the hotel's chefs, and was featured in the Sept. 17, 1981 edition of The Times Picayune newspaper, which I have saved all these years.
It's probably the best apple pie you've ever tasted, and has a unique and delicious cream cheese, sour cream sauce, that's poured into the pie through the hole in the top, after its' baked.
It's creamy, rich, deliciously seasoned, and will melt in your mouth. It has stood the test of time.
Americana Apple Pie
3/4 cup sugar
2 tbs flour
1 tsp grated lemon rind
1/2 tsp cinnamon
1/4 tsp salt
6 cups peeled, sliced apples
1 tbs fresh lemon juice
2 tbs butter
Cream sauce (recipe follows)
Prepare pie crust and set aside
Combine first 5 ingredients.
Add apples and lemon juice, and toss to coat apples.
Pile apples into pastry-lined pie crust plate.
Dot with butter.
To make top crust, roll out remaining dough. cut slashes and a hole about the size of a quarter to let the steam out.
Moisten rim of crust with water. Place top crust over filling. Fold edges under bottom crust, pressing to seal. Flute edge.
Bake at 450 degrees for 10 minutes.
Reduse heat to 375 and continue baking for 40-45 minutes.
*This pie will bubble up so best to put it on a cookie sheet.
When pie is done, let it cool for 10 minutes then pour the sauce through the hole in the top.
Pie Crust:
2 1/4 cups flour
3/4 tsp salt
3/4 cup butter
6 tbs very cold water
In a large bowl, mix flour and salt. Cut in butter until it resembles small peas. Sprinkle the water over mixture, tossing quickly until particles stick together. Lightly form dough into a smooth ball. Divide dough in half.
On a lightly floured surface roll out first half to form a 12 in. circle. Fit into a 9 in. pie plate. If necessary, trim to 1/2 in. beyond the pan.
Prepare apple filling and pile into the pastry lined pan.
Cream Sauce:
2 eggs, slightly beaten
1/4 cup sugar
2 tbs fresh lemon juice
1 (3 oz) pkg cream cheese, softened
1/2 cup sour cream
In a medium saucepan, combine eggs, sugar, and lemon juice.
Cook over low heat, stirring constantly until mixture thickens. Stir in cream cheese and sour cream until smooth. Pour through the hole in the top of the pie after it has sat for 10 minutes.
*Tips from the chef:
He suggests rolling out the pie crust very thin.
Also, pile the apples high in the pie shell, as the top crust will hold this generous filling.
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Pies and Tarts
Desserts - Pies and Tarts
- Fix for weeping meringue pie
- Armour Pure Lard Pie Crust (1947)
- Pumpkin-Apple Pie
- Peach Tart
- Meringue Dessert Tarts (with Strawberry Yogurt Filling or Chocolate Mousse Filli
- Foolproof Lemon Meringue Pie from 1935
- Maida Heatter's Blueberry Pie (single crust, unbaked filling)
- Dutch Apple Pie (with cooked apple filling with raisins and cream)
- Tip for smooth cheese cake
- Sweet Potato Custard Pie in Orange-Nutmeg Crust
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute