Apple Pie with Cinnamon Cream Filling


This is made with cinnamon cream syrup thickened with Clearjel.  Serve it with whipped cream or ice cream.

4 1/2 to 5 cups 1/4–inch thick sliced apples (4 or 5 medium whole apples)
1/3 cup plus one tablespoon Original Clearjel
1/2 cup brown sugar
1 jar (11.5 ounces) Pioneer Valley Cinnamon Cream Syrup or equal
2 tablespoons lemon juice
4 tablespoons melted butter
pie crust mix or recipe to make a double crust
1 tablespoon melted butter
1 tablespoon turbinado sugar

Preheat the oven to 375 degrees.

  1. In a large bowl, mix the brown sugar and the Clearjel.  Add the syrup and the lemon and mix well.  Add the apple slices and stir to coat.
  2. Form the pie shell.  Add the filling to the pie shell.  Add the top and crimp the edges or make a lattice top.  Brush the butter over the crust and sprinkle with the turbinado sugar.  Unless you are using a lattice top, cut slits in the crust to allow the steam to escape.
  3. Place a pie shield over the crust edges to avoid over-cooking the edges of the pie crust.  Bake for 45 to 50 minutes or until the crust is lightly browned.
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