6 C. peeled, cored, sliced Jonathon or Granny Smith apples (about 2 lbs. or 4 large)
2 Tbsp. butter, softened
DIRECTIONS
PREPARE 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.
COMBINE cream cheese, 1/3 C. sugar, egg, apple juice and vanilla in small bowl. Beat with electric mixer on medium speed until creamy. Spread evenly in unbaked pie crust.
COMBINE 1/2 C. sugar, corn starch, 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.
ROLL 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.
BAKE 60 to 65 minutes or until apples are tender and crust is golden brown. Cool completely on wire rack before serving. Store in refrigerator.
Nutrition
Serving size
(1 slice, 1/8 of pie)
Calories 420
Calories from Fat190g
Total Fat 21g
Saturated Fat 6g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 10mg
Sodium 460mg
Potassium 0mg
Total Carbohydrates 54g
Dietary Fiber 2g
Sugars 21g
Protein 4g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
