French Apple Creme Pie

Taken again from the Gooseberry Recipes, a great pie for the cooler days that will soon be here. Surely, cooler days are coming, right?

Preheat oven to 425 degrees.

2 unbaked pie shells

Apple Filling:

3/4 cup sugar

2 Tables flour

1/2 teas cinnamon

1/2 teas nutmeg

1 Tables lemon zest, grated

5 cups Granny Smith applies, peeled and sliced

4 tables butter

Combine sugar, flour, cinnamon, nutmeg and lemon zest in a large bowl. Add apples and stir to coat. Turn into one of the pie shells and dot with slices of the butter.  Top the pie with the remaining pie crust and cut a 2″ slit in the center of the crust for the air to escape while pie bakes.e ( usually sprinkle a little sugar over the pie crust before putting it in the oven.)

Bake for 10 minutes at 425 and then 30-35 minutes at 375. While the pie is baking, cook the crème sauce

2 eggs, beaten

1/2 cup sugar

1 tables lemon juice

3 oz package of cream cheese

1/2 cup sour cream

In a saucepan, combine eggs, sugar and lemon juice. Cook over medium heat, stirring constantly until thick enough to coat the back of a spoon. Add cream cheese and sour cram. Take off heat and stir until well combined. Pour over slices of the apple pie when serving.

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