Apple Cream Pie

 

Apple Cream Pie;

 

 

1/4 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can sweetened condensed milk
1 cup low-fat sour cream
1/4 cup lemon juice
1 (16 ounce) can apple pie filling
1/4 cup walnuts, chopped
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees F.

Combine the melted butter or margarine and graham cracker crumbs in a 1-quart baking dish. Evenly press the mixture over bottom of dish.

In a medium-sized mixing bowl, blend together the sweetened condensed milk, sour cream, and lemon juice. Spoon, then spread the mixture evenly over the top of the graham cracker crumb layer.

Spoon the apple pie filling over the top of the cream layer and bake for 25 to 30 minutes or until set. Cool slightly.

Mix together the walnuts, sugar, cinnamon and nutmeg in small bowl. Sprinkle the flavored nuts over the top of the pie. Serve warm or cold.

**You may prepare your apple pie filling from scratch. Simply select 3 or 4 firm, crisp, tart apples. Wash, peel and core the apples. Toss the fruit into a saucepan as you slice the apples, making sure to add a 1/2 tablespoon sprinkling of lemon juice as you go, to keep the fruit from browning. Add 1 cup granulated sugar, 3 tablespoons cornstarch, 1/2 teaspoon cinnamon, a pinch of salt and a dash of nutmeg to the fruit. Pour on 1 1/2 cups water and bring the mixture to a boil, stirring frequently. Reduce the heat and simmer until thickened, and you have apple pie filling from scratch!

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