Apple Pie With Vanilla Bean Creme


You knew this was going to show up sooner or later. I don’t think it’s legal for a food blog to NOT have an apple pie recipe. The thing is, it’s pretty hard to mess up apple pie. Crust. Cinnamon. Sugar. Apples. Etcetera. In my last post, I made a huge batch of pie dough, and was looking for some way to use it up. This took me about 10 minutes (excluding baking time) to whip up, and was so, so good on a cold November evening!




2 small red delicious apples

½ recipe pie crust (shown here:)

⅓ cup sugar

¼ cup flour

1 tablespoon cinnamon

1 teaspoon nutmeg

2 teaspoons green cardamom, ground (trust me)


For vanilla bean cream:

1 cup heavy whipping cream

1 vanilla bean

3 tablespoons sugar

Start by peeling the apples. And please don’t accidentally peel off a bit of your nail. It’s not fun.

Then cut the apples off the core (or if you have one of those funky coring contraptions, use that),

and slice them very, very thinly. It’s important for these not to be thick, otherwise they won’t cook, and it’ll taste weird. I was going to make some really bad joke about how you’d have to be half-baked to cut them thick, which I thought was funny because of the baking reference (the apples would be half baked), but it’s way too long winded, as you can see by this explanation. Moving on.

hrow the apples into a bowl,

and the pour in the sugar and spices. I love spices. I don’t know if you already got that from the 128390812904820395809486 spices I use in every recipe I make.

Now pour in the flour, and stir it up.

If you like, add a splash of vanilla extract! Yummy. And try to refrain from sampling some of these apples, as they have raw flour in them, which is decidedly un-yummy.

Now grab whatever amount of pie dough you have left (don’t you love how scientific and precise I am with my quantities?), and roll it into four small pieces.


I’m using cute little oval pie pans. Press 1 piece each into the pans,

add in half the filling,

nd then put the other crust on top.

Press the two crusts together, and then cut some cracks in the top crust so the pie can vent. You know, get all it’s frustrations out. It’s not healthy to keep these things inside.

.Now put them in a 350 F oven for about 15 minutes, or until the crust is nice and golden brown. While they bake, make the cream! Pour the heavy cream into a large bowl,

and get the vanilla caviar out by splitting the vanilla bean vertically and scraping the good stuff out. Throw it in the bowl with some sugar,

and if you’re hardcore, grab a whisk and beat it til it’s stiff, if you’re me, get your hand mixer and stand there for a few minutes til it gets to the right consistency. If I’m in the mood for my arm to fall off, I do it by hand, but today I took pity on my arm. I added in a bit of vanilla extract, cause my bean didn’t have much caviar in it.

Once you’ve done that, the pie should be done! 

Take it out of the oven, spoon some onto a plate, add some cream, and enjoy!

spoon some onto a plate, add some cream, and enjoy!

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