Apple Cream Pie

From the 1960 Applefest booklet, shared from the La Crescent Historical Society.

Apple Cream Pie

As this recipe says, treat your family to the very best.... La Crescent Apples!

PIE CRUST INGREDIENTS:

1 1/4 cups rich shortening

3 cups flour, sifted before measuring

1 teaspoon salt

1 egg

5 tablespoons very cold water

1 teaspoon vinegar

FILLING INGREDIENTS:

4-5 baking apples, peeled and sliced

3/4 cup sugar

1 cup whipping cream

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

INSTRUCTIONS:

Cut the shortening into the flour to resemble large peas, add salt and mex well with the hands or a fork. Then add the water and vinegar and the beaten egg. Mix well.
Chill for 10 to 15 minutes in refrigerator.
Roll out thin on wax paper, place in pie tin
Add sliced apples, enough to fill pie pan.
Mix sugar, cream, cinnamon and nutmeg together and pour over apples.
Bake at 375 degrees for 10 minutes, then turn temperature to 350, bake until tender, about 1/2 hour.