Apple Cream Cheese Pie Recipes

APPLE CREAM CHEESE PIE

Steps:

• In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in vanilla. Fold in whipped topping. , Pour into crust. Top with pie filling; sprinkle with cinnamon. Refrigerate for at least 2 hours before serving.

APPLE-CHERRY CREAM CHEESE PIE

Steps:

• In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 425°. For filling, in a small bowl, beat cream cheese, 1/4 cup sugar and vanilla until blended. In a large bowl, toss apples with flour, pie spice, salt and remaining sugar. Stir in cherries., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim., Spread cream cheese mixture onto bottom of pastry. Add apple mixture; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cover top loosely with foil during the last 10-15 minutes if needed to prevent overbrowning. Cool on a wire rack. Refrigerate leftovers.

APPLE CHEESECAKE PIE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Mix butter, 1/3 cup sugar, and 1 teaspoon vanilla extract in a bowl. Stir flour into mixture to make a workable dough. You might not need all the flour. Press the crust into a 9-inch pie dish.
• Mix cream cheese with egg, 1/4 cup sugar, and 1 tablespoon vanilla extract in a bowl. Pour cream cheese mixture into pie crust. Toss sliced apples with 1/3 cup sugar and cinnamon; top the cream cheese filling with the apple mixture. Sprinkle with sliced almonds.
• Bake pie in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the filling is set, 20 to 25 more minutes. Cool before serving.

APPLE CREAM PIE

Steps:

• Place apples in pastry shell. Combine the sugar, flour and cream until smooth; pour over apples. Sprinkle with cinnamon. , Bake at 400° for 10 minutes. Reduce heat to 375°; bake 35-40 minutes longer or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve warm or cold.

APPLE CREAM CHEESE TART

Steps:

• In a small bowl, cream butter and sugar; beat in vanilla. Stir in flour. Press onto the bottom and 1 in. up the sides of a 6-in. springform pan coated with cooking spray; set aside. , For filling, in a small bowl, beat the cream cheese, egg and vanilla. Pour over crust. In a bowl, combine the apple, sugar and cinnamon; arrange over filling. Sprinkle with almonds. , Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until apples are tender. Cool on a wire rack. Remove sides of pan. Garnish with whipped cream and nutmeg if desired. Refrigerate leftovers.

APPLE PIE WITH CREAM CHEESE PIE CRUST RECIPE

Steps:

• Chill the butter cubes and the dry ingredients (flour, salt, baking powder) in the freezer for 20 minutes before you begin.
• Place the dry ingredients in the bowl of a food processor fitted with the metal blade. Pulse a few times until mixed. Add the cold cream cheese cubes and process until the mixture resembles meal. Add the frozen butter and pulse until the butter is the size of small peas. Add the water and vinegar and pulse again until incorporated.
• Transfer the mixture to a large freezer bag and press it together with your hands until it forms a dough. Leave the dough in the bag and allow it to rest in the refrigerator for at least 45 minutes.
• Toss the apples in a large bowl with the lemon juice, sugars, nutmeg, and salt. Allow to sit at room temperature for 30 minutes to 3 hours. Strain the macerated apples using a colander suspended over a bowl; you should collect at least ½ cup of juices. Transfer the drained apples back to the large bowl and toss with the cornstarch until all traces of the starch have disappeared. Set the apples aside.
• Transfer the juices to a small saucepan and cook on the stovetop over medium heat with the butter. Bring to a boil and reduce by ½. The juices will be concentrated and syrupy. Pour the concentrated juices over the apples. (If the syrup hardens on contact with the apples, don't worry. They will soften again during baking.)
• Preheat the oven to 425 degrees.
• Remove the chilled pie dough from the refrigerator. Roll 2/3 of it into a 12-inch disc on a lightly floured nonstick surface. Trim the edges so it's a (near) perfect circle, reserving any scraps. Carefully transfer the disc to a 9-inch pie plate, tuck the edges under, and crimp the edge gently with your fingertips. (The edge should exceed the rim of pie plate by about ½-inch.) Refrigerate while you make the decorative leaves.
• Roll the remaining dough (scraps and remaining 1/3 of the original recipe) into another, smaller disc. Use a cookie cutter to cut leaves that will decorate the rim of the pie. (Alternatively, you can cut them out by hand.) Use a paring knife to gently press "veins" into the leaves. Place them on a platter lined with parchment or waxed paper and transfer them to the refrigerator.
• Remove the chilled bottom crust from the refrigerator and line with parchment paper, then fill with pie weights, dried beans, or rice. Bake for 20 minutes, then carefully remove the pie weights and parchment paper. Prick the bottom of the crust with a fork 3 or 4 times, then continue to bake 3-5 more minutes, until the crust is a light golden brown. Remove the crust from the oven and allow to cool. Brush with ½ egg white, beaten lightly.
• Arrange the apple slices in the bottom crust in overlapping, concentric circles, working from the outside in until all slices have been used. Pour any remaining juices over the apples. Dot the apples with the unsalted butter. Arrange the chilled "leaves" around the perimeter of the pie, adhering them to the bottom crust with drops of water. Place the assembled pie in the refrigerator for at least 20 minutes to allow the pastry to rest.
• Remove the pie from the refrigerator and use a pastry brush to brush the pastry leaves and any exposed crust with the lightly beaten egg. Bake the pie for 15 minutes, uncovered, then cover it loosely with foil. Cut 2-3 vents in the foil to allow steam to escape. Bake for another 45-50 minutes, or until the apples are tender but not too soft and the crust is golden brown. Remove from the oven, and let cool slightly, then brush the apples with the melted preserves.
• Serve warm or at room temperature. (With vanilla ice cream of course!)

APPLE-CREAM CHEESE PIE

Steps:

• Heat oven to 450 degrees.
• Make pie crust as directed on box for one-crust pie shell, using 9" glass pie pan, except DON'T prick crust.
• Bake 9-11 minute or until light brown. If crust fluffs up gently push down with fork.
• Reduce oven temp to 350.
• In a small bowl, stir together streusel ingredients except butter until it looks like coarse crumbs. Set aside.
• In a large bowl gently mix apple layer ingredients, set aside.
• Mix cream cheese and sugar well. Beat in egg and vanilla and mix well.
• Spread cream cheese mixture into pie shell. Add the apple slices evenly. Top with streusel mixture and top with small chunks of butter.
• Bake 50-60 minutes, or until apples are tender and streusel is golden. You may need to cover the pie loosely with foil the last 15 minutes of baking to prevent over browning.
• Let pie cool 1 hour prior to eating. Store pie in fridge.

APPLE CREAM CHEESE-TOPPED PIE

Steps:

• Set oven to 350 degrees.
• Grease 9-inch pie plate.
• In a bowl, combine 1/4 cup softened butter, white sugar, egg, salt, cinnamon, nutmeg, baking soda, flour, 1-1/2 teaspoons vanilla and HOT water; mix well to combine (batter will be thick).
• Add in apples and nuts; mix well to combine.
• Pour batter into greased pie pan.
• Bake for about 40-45 minutes.
• To make the cream cheese topping: mix cream cheese, butter, vanilla and confectioners sugar until smooth enough to spread over the baked apples (you might have to add in a little more softened butter to achieve the consistancy).
• Spread over the warmed (or cooled) baked pie (do not bake the cream cheese topping).
• Serve hot or warm, or refrigerate and let the cream cheese topping set.

OLD FASHIONED APPLE CREAM PIE

Steps:

• Place sliced apples in a large bowl and toss with sugar and lemon juice. Melt butter or margarine in a large skillet over medium heat. Add apples to skillet and saute until tender. Allow to cool.
• In a medium mixing bowl, beat cream cheese until fluffy. Gradually beat in 1 cup milk, pudding mix, and lemon rind. Add remaining 1/2 cup milk, and beat until smooth. Spread mixture into pastry shell. Arrange apples over cream cheese layer.
• In a small saucepan, heat preserves until runny. Using a pastry brush, lightly coat apples. Refrigerate pie for at least 1 hour before serving.

AWARD-WINNING APPLE CREAM PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Unroll 1 pie crust on a work surface. Cut out 2- to 3-inch hearts (or desired shape) with a cookie cutter. Transfer to an ungreased cookie sheet.
• Bake in the preheated oven until light golden brown, about 8 minutes. Set aside to cool.
• Mix cream cheese, white sugar, egg, lemon zest, and salt in a medium bowl with an electric mixer on medium speed until smooth.
• Mix sliced apples, brown sugar, and cinnamon together in a large bowl.
• Unroll the second pie crust in an ungreased, 9-inch glass pie plate.
• Roll almond paste into a thin, 7-inch circle between 2 sheets of waxed paper. Remove the top sheet of waxed paper and turn the almond paste circle into the crust-lined pie plate; gently press into the pie crust and remove the waxed paper. Spread cream cheese mixture over almond paste and arrange apples in a circular pattern over top.
• Bake in the preheated oven until filling is set and slightly puffed, 40 to 45 minutes.
• Microwave apricot jam in a small, microwave-safe bowl, uncovered, at medium power (50%) for 1 minute. Brush over apples. Top with heart cutouts. Cool until filling sets, about 1 hour.