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Directions for Making Classic Apple Pie with Lemon Cream Filling
Step 1: Prepare the Pie Crust
In a large bowl, combine the flour, salt, and sugar. Add the cold butter and cut it into the flour using a pastry cutter or your hands until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough just begins to come together. You may not need all the water.
Turn the dough out onto a lightly floured surface and knead it gently a few times to bring it together. Divide the dough in half and shape each half into a disk. Wrap them in plastic wrap and refrigerate for at least 1 hour.
Step 2: Make the Apple Filling
Peel, core, and slice the apples into thin slices.
In a large bowl, toss the apples with granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and flour until the apples are well-coated. Set aside.
Step 3: Prepare the Lemon Cream Filling
In a medium bowl, whip the heavy cream with powdered sugar, lemon zest, lemon juice, and vanilla extract until soft peaks form. The mixture should be light and fluffy. Refrigerate until ready to use.
Step 4: Assemble the Pie
Preheat your oven to 425°F (220°C).
Roll out one of the chilled dough disks on a floured surface to fit a 9-inch pie dish. Place the rolled-out dough into the pie dish, pressing it gently into the edges.
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