Apple Crème Fraîche Pie

The final dish
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Sarah Kieffer
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Ingredients

  • 1 double crust pie recipe (see below)
  • 8 heaping cups (1135g) sliced Gala apples (peeled, cored, and sliced into 1/4 inch pieces), 7-8 apples
  • 2 teaspoons lemon juice
  • 1/3 cup (66g) brown sugar
  • 1/4 cup (50g) granulated sugar, plus 1-2 tablespoons for sprinkling
  • 1/2 cup apple cider
  • 1/4 teaspoon salt
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons Land O Lakes® Unsalted Butter
  • 1/4 cup crème fraîche (store bought is fine, or you can make your own)
  • 1 teaspoon pure vanilla extract
  • Egg wash (1 egg, 1 tablespoon water, and a pinch of salt whisked together)
  • 18 tablespoons (255g) Land O Lakes® Unsalted Butter, cold, cut into 16-24 pieces
  • 2 1/2 cups (355g) all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
AmericanDessertsKid-FriendlyBaking
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Preparation

Chef’s notes

Use store-bought or homemade crème fraîche.
Consider making the pie dough ahead of time and refrigerating overnight for best results.
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