Prep Time 60m
Cook Time 40m
Ready Time 180m
Yield 8 servings


Ingredients
CRUST
CHEESECAKE FILLING
  • 1 (8 oz.) package cream cheese, softened
  • 1/3 cup sugar
  • 1 large egg
  • 1 tablespoon apple juice
  • 1/2 teaspoon vanilla extract
APPLE FILLING
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 cups peeled, cored, sliced Jonathon or Granny Smith apples (about 2 lbs. or 4 large)
  • 2 tablespoons butter, softened
Preparation Directions
  • Step 1Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Heat oven to 375°F.
  • Step 2Combine cream cheese, 1/3 cup sugar, egg, apple juice and vanilla in small bowl. Beat with electric mixer on medium speed until creamy. Spread evenly in unbaked pie crust.
  • Step 3Combine 1/2 cup sugar, cornstarch, cinnamon and salt in small bowl. Place apple slices in large bowl. Sprinkle with sugar mixture and toss to coat. Spoon over cheesecake filling in pie crust. Dot evenly with butter. Moisten pastry edge with water.
  • Step 4Roll out dough for top crust. Place over filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Flutes edges. Cut slits in top crust or prick with fork to allow steam to escape.
  • Step 5Bake 60 to 65 minutes or until apples are tender and crust is golden brown. Cool completely on wire rack before serving. Store in refrigerator.
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