Wednesday, February 22, 2012

Apple Cream Pie

Back in October, I was in Minneapolis, for my college reunion.  A group of us decided to eat out for lunch.  As we walked into Midtown Global Market, I was elated to see the amazing Salty Tart Bakery. I had heard about them, but didn't know where they were located.  Needless to say, I was excited to try something from their bakery.  I decided on an apple tart with a creamy filling.  Now let me just say,  I usually go for chocolate when it comes to desserts.  But, for some reason on that beautiful fall day, I couldn't pass up that apple tart.  Believe me, it did not let me down.  It was the perfect combination of fruity and creamy and I loved that it wasn't too rich or decadent.  Just perfect. 

Well, I've been dreaming about that little tart every since, so when I ran across something similar in Nigella's cookbook,  I had to try it.  The original recipe calls for rhubarb instead of apples, but the rest of it was very similar to the Salty Tart dessert, so I went for it.  But don't you worry, come rhubarb season, I will definitely make it as intended by the beautiful Nigella Lawson. 
Instead of a tart crust I used a pre-made, frozen pie shell.  The tart crust would have been fantastic, but I have not mastered the art of homemade pastry dough.  It's on my list of things to conquer.

Apple Cream Pie
adapted from Nigella Lawson's Rhubarb Tart in How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking  page 107.

Pie/Tart Crust:
store bought or make your own.

Apple Topping:
4-6 apples, a mix of tart and sweet is always nice.  I used granny smiths and a couple of galas.
1/3 cup sugar
1/2-1 tsp. ground cinnamon

Cream Filling:
8 oz. cream cheese, softened
3/4 cup plus 2 Tblsp. heavy cream
2 Tblsp. sugar
1 tsp. vanilla extract

For the crust: Bake crust according to package instructions and set aside to cool.  Or, make your own crust, bake, and set aside to cool.

For the Apple Topping:  Preheat oven to 375 degrees.  Peel, core, and chop apples, about 1/2 inch pieces.  Place in a shallow glass pan and pour the sugar and cinnamon over the top of the apples.  Toss together to evenly coat apples.  Cover with foil and bake until soft.  About 20-30 minutes.  But, check after 15 minutes.  When done, mash apples to applesauce consistency and set aside to cool.

For the Cream Cheese Filling:  Using a hand/stand mixer, beat the softened cream cheese until smooth.  Slowly add heavy cream, whipping until well combined and slightly thickened.  Add the sugar and vanilla extract and mix to a soft creamy consistency.  Do not over stir, this needs to be light and airy. 

Assembly:  Spoon cream cheese filling into baked and cooled pie crust.  Then top with the apple mixture.  Spread to fill pie shell evenly.  Refrigerate for about 1 hour or until the pie is set. 

Enjoy this amazing pie that requires very little use of the oven!  :)


PolaM said...

I love this recipe! Apple and cream cheese must be awesome together! I will have to check out the salty tart more carefully and then bake some of this cake!

Lauren Borquez said...

Yummy! I'm a new follower from Kelly's corner. Feel free to follow me as well :)

Gina Bea said...

Thank you Lauren! I am following you now as well!

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