Apple Pie With Cream Cheese Pie Crust Recipes

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 PIE WITH CHEDDAR CHEESE CRUST

Steps:

• For the pie crust: Combine the flour, sugar and salt in the bowl of the food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until combined and cheese is worked into the mixture and cut into small chunks. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water, and mix in with a rubber spatula until the flour is moistened. Add another tablespoon of water, only if needed. Divide the dough in half, shape each half into a ball and flatten to a disc. Rest the dough to relax the gluten, 30 minutes.
• For the filling: Combine the Granny Smith apples, Braeburn apples, sugar, flour, light brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
• Preheat the oven to 425 degrees F. Adjust the baking racks to the center of the oven.
• Roll out 1 disc of the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges with egg wash. Roll out the next dough round, slightly smaller than the first. Cover the top of the apples with the second pie dough, pressing the edges to seal the crust. Trim the crust so you are left with a 1-inch overhang. Tuck the crust underneath itself so it's flush with the edge of the pie plate. Crimp the edges decoratively. Brush the pie with the egg wash and sprinkle with the turbinado sugar. Make 5 air slits in the center of the pie. Place the pie on baking sheet and bake for 25 minutes.
• Lower the oven temperature to 350 degrees F and bake for 45 minutes longer. Cool to room temperature, at least 3 hours, before slicing.

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 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 AND CHEESE PIE

Steps:

• Position an oven rack on the bottom third of the oven and preheat to 400 degrees F. Butter the sides and bottom of a 9-inch-diameter glass or ceramic pie dish.
• Cut the apple quarters into 3 wedges. Mix the apples, cheese, sugar, butter, flour, cinnamon, nutmeg and salt in a medium bowl.
• Unroll one crust and place in the buttered pie dish. Brush the inside of the crust with some of the egg white to coat. Pour the apple filling into the crust. Unroll the second crust and place on top of the filling. Pinch the edge of the top crust and the edge of the bottom crust together to seal. Fold the double edge under and crimp, making a decorative edge. Brush the top of the pie with more of the egg white. Cut several slits in the top crust to allow steam to escape.
• Bake the pie until the crust is deep golden and the filling is bubbling through the slits, about 1 hour. Cover the edges of the pie with foil if the crust browns too quickly. Cool the pie for about 20 minutes before serving.

CHEF JOEY Z'S APPLE PIE WITH A CREAM CHEESE CRUST

Steps:

• FOR THE PIE FILLING:.
• Peel the apples, core them then cut them up thing using your thin slice blade on your food processor. Put in a big bowl.
• Add the tapioca, powdered sweetener, turbinado sugar, ground cinnamon and lemon juice. Mix really well to distribute all the ingredients and coat the apples. Set aside.
• Preheat your oven to 425'F.
• FOR THE CRUST:.
• As I said above, I make one crust at a time. This works much better then making two and trying to divide them evenly. I never seem to be able to get them exact. This recipe is just for one crust, I haven't made both crusts at once.
• Put the flour and salt in the food processor, pulse it a few times to combine the ingredients and fluff up the flour.
• Add the shortening and pulse to distribute. Add the cream cheese and pulse a few more times. You should have a course pebble texture when done.
• Open the food processor and feel the dough. If its soft, but not sticky and stays together then its ready. However, if its a bit crumbly add a little cold water at a time and stop the machine, continue to feel the dough. Once it sticks together nicely its ready.
• Because I used non-dairy cream cheese I didn't even need to add the water. There was enough moisture in it as it was.
• Turn the dough out onto a board and form it into a disc. Refrigerate the disc while you make the second crust. You can refrigerate the second disc for about 20 minutes if you wish. This will make it much easier to handle.
• Roll out the first disc to about 2 inches wider then your pie plate. Put the rolled dough into the plate and carefully press it down into the plate making sure all the air pockets are gone.
• Add the apple pie filling. Dab the goat's butter on top of the apples.
• Roll out the second disc and put it on top of the apples. Flute the edges with a fork or what ever way you like. Trim the excess dough from around the edge of the pie.
• Put steam vents into the top crust then brush with the creamer and sprinkle with your Z-Sweetener. The sweetener will give it a nice crunch on top.
• Bake the pie at 425'F for 12 minutes. Then reduce the heat to 350'F and bake for 25-40 minutes. I found 30 minutes was enough.
• Before removing it from the oven, test the pie with a pointed knife to make sure that the apples have cooked through. Because I didn't peel my apples they took a little longer to cook.
• Cool on a metal wrack and refrigerate after its cooled down. You can always heat up a piece in the microwave with a little piece of cheese on top. Or, if you eat it cold add a dollop of whipped cream as I did.
• Bon Appetit!

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.