Award-winning pie. Make sure to cover and refrigerate any remaining pie (if there is any).Ingredients | Apple Pie With Cheese
1 (14.1 ounce) package refrigerated pie crusts, at room temperature
1 (8 ounce) package cream cheese, softened
⅓ cup white sugar
1 large egg
½ teaspoon grated lemon zest
⅛ teaspoon salt
4 large Granny Smith apples - peeled, cored, and thinly sliced
½ cup packed brown sugar
½ teaspoon ground cinnamon
½ (7 ounce) package almond paste
3 tablespoons apricot jam
Directions
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.
Almond paste is strong, so use sparingly. Try to roll as thin as possible.
Info | Apple Pie With Cheese
prep:
45 mins
cook:
50 mins
additional:
1 hr
total:
2 hrs 35 mins
Servings:
8
Yield:
1 9-inch pie
