Ingredients
- 1 unbaked 9-inch pie shell
- 4 medium apples; peeled, cored and cut into thin wedges
- 1 cup sugar
- 1 tsp cinnamon
- ½ tsp salt
- 1 cup heavy cream
- 2 eggs
- 1 tsp vanilla
- 2 tbsp butter, cut into small bits
Directions
Preheat oven to 450°.
Coat a 9-inch ovenproof glass pie plate with vegetable spray. Arrange appox. half of the apple slices on the bottom of piecrust in an overlapping pattern.
Sift together sugar, cinnamon, and salt. Sprinkle half of cinnamon sugar over apples.
Pour heavy cream into a 2-cups glass-measuring cup. Add eggs and vanilla and beat with a fork or small whisk to combine. Pour half of egg mixture over top of pie.
Layer remaining apples in pie and sprinkle with remaining cinnamon sugar. Pour remaining cream mixture over top of pie, dot with butter.
Bake 10 minutes, reduce oven temp to 350° and back 45 minutes more, or until filling bubbles rapidly and edges of crust are nicely browned.