Bavarian Apple Pie


Bavarian cream is a filling used for donuts and other pastries.  It makes a fine complement for tart apple slices.  This recipe has plenty of cream filling, about two-thirds apples and one-third cream filling.

This is a simple apple pie to make.  The cream filling doesn’t have to be cooked before baking.  It is made with packaged Bavarian cream and brown sugar.  Lemon is added for tartness and to help keep the apples from turning brown.

4 1/2 to 5 cups 1/4–inch thick sliced apples (4 or 5 medium whole apples)
6 tablespoons Original Clearjel
1 cup brown sugar
1 teaspoon cinnamon
1 1/2 cups Bavarian cream
2 tablespoons lemon juice
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, cinnamon, and the Clearjel.  Add the Bavarian cream 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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