Apple Cream Pie A bit of whipping cream adds a touch of richness to a classic apple pie made easy with unroll-and-fill refrigerated pie crust. Share this recipe on Facebook and Twitter. See "Share" links above.

	RECIPE RATING - 2 REVIEWS Taste: 8 Easy to Prepare: 10 Kid Appeal: 8 Overall: 6

Ingredients

CRUST
1 box (15 oz) Pillsbury® refrigerated pie crusts,
softened as directed on box

FILLING
3/4 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
6 cups (6 medium) Green Giant® Fresh apples, thinly sliced and peeled
1/2 cup whipping cream
1 teaspoon vanilla

TOPPING
1 egg white, beaten
1 tablespoon coarse sugar

Preparation Directions

1. Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2. In large bowl, mix granulated sugar, flour and cinnamon; gently stir in apples. In small bowl, mix whipping cream and vanilla. Pour over apple mixture; stir gently to mix well. Spoon into crust-lined pan.
3. Top with second pie crust; seal edge and flute. Cut slits or shapes in several places in top crust. Brush top with egg white; sprinkle with coarse sugar.
4. Bake 40 to 50 minutes or until apples are tender and crust is golden brown, covering crust edge with strips of foil after 15 minutes of baking to prevent excessive browning. Cool 1 hour.