My Apple Cream Pie
February 16th, 2009
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Ingredients
1 pie crust ø24 cm / 9.45″) OR ± 340 gr. / 12 oz. croissant dough (Danerolles) + pea or bean weights for the pie shell + parchment or wax paper.
500 gr. / 1.1 lbs apples (Belle de Boskoop) or any sour/tart apple)
sugar (to taste)
cinnamon (to taste)
lemon or lime juice
shortening
1 container (± 240 gr. / 1/2 pound) cream cheese (e.g. mascarpone)
1 package instant vanilla pudding mix
± 335 ml. / ±11 oz. milk
a bit of grated lemon rind
± 2 tbsp. apricot jelly
Categories: Pastry
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