Apple Slices With A Cream Cheese Crust Recipes

APPLE PIE WITH CREAM CHEESE CRUST

Steps:

• To simplify this recipe, make the dough for the pie crust on day one, and do the filling, assembly and baking on day two.
• To make the pie crust, first cut the cold butter and cream cheese into 1/2 inch cubes. Place in a bowl and freeze while you do the rest.
• In a large mixing bowl, sift in the the flour, baking powder and salt. Add the sugar and stir well to combine.
• Now add the frozen butter and cream cheese cubes and toss them through the flour. Working quickly, use your fingertips to rub both into the flour until evenly dispersed. The mixture should look like coarse breadcrumbs with larger, pea-sized bits of butter scattered through it.
• Stir the vinegar into the cold water. Add 2 tablespoons of this to the dough and bring it together using a spatula. Only if it feels dry, add the third tablespoon. You want a soft but not sticky dough.
• Turn the dough out onto a lightly floured silicone mat (the mat prevents sticking). Knead it very lightly to bring it together, then press it into a disc and cut into two equal pieces. Form each piece into a ball and wrap tightly in clingfilm. Refrigerate at least two hours, but overnight is best. The dough will puff up a bit in the fridge because of the baking powder.
• Before you roll the dough, lightly grease a 9" pie dish (glass preferred) and set it aside.
• Unwrap one half of the chilled dough and place it on a lightly floured silicone mat. Flour the top as well and roll the dough out into a 12" circle, making sure it's even all around, rotating the mat every so often. (If the dough feels too firm to roll out, let it sit out for a few minutes. And if you find the dough sticking to the rolling pin, place a piece of clingfilm in between and roll over it.)
• Now fold the circle of dough in half and then half again, to create a quarter. Lift and place it in the center of the pie dish. Unfold it and press it gently into the dish, making sure it's sticking to the sides in particular. Trim the dough around the edges and use the scraps to patch up any torn or thin bits in the crust. (Save the remaining scraps). Place the pie dish in the fridge for at least one hour.
• Now roll out the second half of the dough on the mat again, this time into a 10" circle for the top crust. Slide the mat onto a tray and place it in the fridge as well.
• Now make the filling. Peel and core the apples, then cut each into 1/2 to 3/4th inch pieces. A few bigger pieces here and there add some texture. Add the chopped apples to a bowl and stir the lemon juice through. Then add the cinnamon, sugar and cornflour. Stir very well to combine and disperse the cornflour. Let the apples rest for about 20 minutes until some juices are released.
• Now get out the chilled pie dish with the bottom crust. Spoon the filling into it (along with the juices) and spread it out evenly.
• Bring the chilled top crust out of the fridge and gently peel it off the mat, lift and place it over the apples. Pinch the edges of the top and bottom crust together to seal them well.
• Now roll out any remaining scraps of dough and use cookie cutters to cut out whatever shapes you like. Press them onto the top crust. Cut an X in the center of the pie to act as steam vents. Now place the entire pie back in the fridge for one hour at least.
• When ready to bake, preheat the oven to 190 C. Get the chilled pie out of the fridge and brush the top with the cream and water mixture. Optionally, sprinkle on some coarse granulated sugar for extra crunch.
• Bake the pie for one hour, rotating it if needed to ensure even browning. At the end of the hour, poke a toothpick in the center of the steam vent and see if the apples still have a little bite to them. If you want them softer, cover the top of the pie with foil, lower the temperature to 175 C and continue baking for 10 to 15 minutes. Also check that the sides and bottom are browning well, moving the dish to the lower rack in the oven if needed (although in smaller ovens like mine, it's easy to burn the bottom of the pie so keep an eye on it.)
• Once the filling is bubbling on the edges of the pie and through the steam vent (you will be able to hear this even if you can't see it), your pie is done! Take it out of the oven and let it rest and cool for at least two hours at room temperature. It slices easier after a chill in the fridge but warm apple pie is irresistible so messy slices are ok! Serve with vanilla ice cream of course.
• Cover the dish with foil and store in the fridge for 3 to 4 days, or freeze the slices in an airtight container for about a month. Leftover pie tastes best when gently reheated. Happy baking!

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 CREAM CHEESE BARS

Steps:

• Preheat oven to 350°F.

APPLE SLICES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15 inch jellyroll pan or cookie sheet.
• In a large bowl, stir together the salt and 4 cups flour. Cut in the shortening until the mixture resembles coarse crumbs. Use a fork to stir in the egg yolks and milk just until dough comes together. On a lightly floured surface, roll out half of the dough to 1/8 inch thickness or until big enough to cover the bottom of the jellyroll pan with a little hanging over the sides.
• Arrange the slices of apple to evenly cover the bottom crust. In a small bowl, stir together the 2 tablespoons of flour with the sugar and cinnamon. Sprinkle the sugar mixture over the apple slices. Roll out the remaining dough to cover the apple layer and pinch to seal to the bottom crust. Trim off excess crust and brush with egg white.
• Bake for 40 to 45 minutes in the preheated oven, until apples are tender and crust is brown. If the crust begins to brown too much before the apples are done, cover with foil and continue baking. Cool before cutting into squares.

APPLE SLICE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk 2 cups flour and salt together in a bowl. Cut shortening into flour mixture using a pastry blender or a fork until crumbly.
• Whisk water, eggs, and lemon juice together in a separate bowl; stir into flour mixture until dough forms a ball. Split dough into halves; roll each half into about a 9x13-inch rectangle. Press 1 rectangle into the bottom of a 9x13-inch baking dish.
• Place apple slices in a large bowl; add sugar, 3 tablespoons flour, and cinnamon. Toss apples to coat; spread over crust. Cover apple filling with remaining crust, piecing together any scraps to cover any holes. Cut several slits into top crust for ventilation while cooking.
• Bake in the preheated oven until edges are browned and crisp, 45 minutes to 1 hour. Cool to room temperature before cutting into squares, about 30 minutes.

RUSTIC APPLE TART WITH RICH CREAM CHEESE CRUST

Steps:

• Preheat the oven to 400 degrees.
• TO MAKE THE FILLING: Peel the apples and cut them in half.
• Remove the cores with a paring knife.
• Cutting from blossom end to stem end, slice each half into 1/4 inch thick slices.
• Combine the apple slices with the lemon juice, 1/4 cup of the sugar, and the cinnamon in a large mixing bowl.
• Stir to combine.
• Let the apples stand until the sugar is dissolved, about 15 minutes, stirring once or twice.
• Place a shaped large dough round on a baking sheet.
• Arrange the apples slices in 2 concentric circles on the large dough round or in one circle on the small rounds, overlapping the apple slices slightly.
• Brush the rim of the crust with the egg yolk.
• Sprinkle the apples with the remaining 2 tablespoons sugar.
• Bake until golden, 30 to 35 minutes.
• Serve warm or at room temperature with Vanilla Whipped Cream or ice cream on the side.
• Rustic Apple Tart is best served on the day it is made.
• TO MAKE THE CHEESE TART DOUGH: Line a baking sheet with parchment paper.
• Place the cream cheese, butter, 1 cup flour, salt, and sugar in a food processor.
• Process until the dough just comes together.
• It will be sticky.
• Sprinkle the parchment paper with flour.
• Turn the dough out onto the sheet and, with floured hands, press the dough into a rough 10-inch circle or four 5-inch circles.
• Roll about 1/2 inch of the edge of the circle inward to create a lip to catch the juices.
• Refrigerate the crust for 1 hour or wrap the baking sheet in plastic and refrigerate it for up to 24 hours until you are ready to use it.
• Shaped Rich Cream Cheese Tart Dough, wrapped in plastic, may be frozen for up to 2 months and used directly from the freezer.
• TO MAKE VANILLA WIHPPED CREAM: Combine the cream, sugar, and vanilla in a large mixing bowl.
• With an electric mixer fitted with a whisk attachment, whip on high speed until the cream just holds stiff peaks.
• Do not over whip.
• Use immediately, or refrigerate it, wrapped in plastic wrap, for up to 6 hours.
• Whisk it again for a couple of seconds before using.
• NOTE: If you are having eight or fewer people for Thanksgiving, double this recipe and make eight individual tarts.
• The dough can be made and shaped weeks ahead of time, and the rest of the prep is minimal, leaving lots of time to prepare the rest of the meal.

APPLE SLICES WITH A CREAM CHEESE CRUST

Steps:

• 1. HEAT oven to 400F. Beat cream cheese and butter in a large bowl with a mixer until well blended. Gradually add the 3 cups pf flour, mixing on low speed after each addition, just until blended.
• 2. Shape into 2 oblong patties. Place one pattie on a large lightly flouredsheet of waxed paper., flatten slightly. Cover with the 2nd piece of slightly floured waxed paper. INvert baking pan over the rolled out dough. Flip pan and dough together. Remove the sheet of waxed paper. Gently press dough onto the bottom of pan, and up the sidesof pan. Roll out dough to a 15-1/2 x 10-1/2 inch rectangle. Discard the top sheet of waxed paper.
• 3. Toss peeled, cored, and sliced apples with remaing flour(1/4 cup) of flour, granulated sugar and cinnamon.... Spread apples on to the bottom crust.
• 4. Repeat rolling out the second crust, with two sheets of waxed paper. to make another rectangle. Remove top sheet, and carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of psn to enclose the apples. Make several slits on the top crust to vent. Bake 35-40 minutes, or untill golden.
• 5. Cool desert for 15 minutes. Meanwhile mix powdered sugar and water to drizzle overdesert. Cool 30 minutes ...before cutting into squares. Makes 16 squares. PIcture of sliced apples. Recipe idea from: kraft recipes.

APPLE PIE BARS FROM PHILADELPHIA®

Steps:

• Heat oven to 400 degrees F.
• Beat cream cheese and butter in large bowl with mixer until well blended. Gradually add 3 cups flour, mixing on low speed after each addition just until blended. Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 15-1/2x10-1/2-inch rectangle. Discard top sheet of waxed paper.
• Spray 15x10x1-inch pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove second waxed paper sheet; gently press dough onto bottom and up side of pan. Toss apples with remaining flour, granulated sugar and cinnamon; spread onto bottom of crust.
• Repeat rolling out of remaining dough ball to make second rectangle. Remove top sheet of waxed paper; carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Make several slits in top crust to vent.
• Bake 35 to 40 min. or until golden brown.
• Cool dessert 15 min. Meanwhile, mix powdered sugar and water. Drizzle glaze over dessert. Cool 30 min. before cutting into bars.

APPLE-CREAM CHEESE TORTE

Steps:

• Make crust:
• Preheat oven to 400°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in large bowl. Using fingertips, mix until moist dough clumps form. Gather dough into ball. Press onto bottom and 3/4 inch up sides of pan. Freeze 10 minutes. Bake until crust is light golden, about 10 minutes. Remove from oven. Reduce oven temperature to 350°F.
• Make filling:
• Beat all ingredients in large bowl until smooth. Pour filling into crust. Smooth top.
• Make topping:
• Combine sugar and cinnamon in large bowl. Add apple slices and toss to coat. Arrange atop filling. Sprinkle with almonds.
• Bake torte until crust is deep golden and apples are tender, about 1 hour 30 minutes. Remove from oven; cool 1 hour. Cover; refrigerate overnight. (Torte can be prepared 3 days ahead. Keep refrigerated.)
• Run small knife around pan sides to loosen torte. Remove pan sides. Place torte on platter. Serve cold.

APPLE PIE BARS

Steps:

• Heat oven to 400ºF.
• Beat cream cheese and butter in large bowl with mixer until blended. Gradually add 3 cups flour, mixing on low speed after each addition just until blended. Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 15-1/2x10-1/2-inch rectangle. Discard top sheet of waxed paper.
• Spray 15x10x1-inch pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove second waxed paper sheet; gently press dough onto bottom and up side of pan. Toss apples with combined granulated sugar, cinnamon and remaining flour; spread onto bottom of crust.
• Repeat rolling out of remaining dough ball to make second rectangle. Remove top sheet of waxed paper; carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Cut several slits in top crust to vent steam.
• Bake 35 to 40 min. or until golden brown. Cool 15 min.
• Mix powdered sugar and water; drizzle over dessert. Cool 30 min. before cutting into bars.