State Fair Pie Competition 2009
Walkersville, Maryland

Apple Cheesecake Pie

It's hard to improve on classic apple pie, unless the apples are layered with sweet and creamy cheesecake filling, as in this state fair winning recipe!

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22 reviews.
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  • prep time 35 min
  • total time 7 hr 20 min
  • ingredients 15
  • servings 8
 

Ingredients

Pie

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
packages (8 oz each) cream cheese, softened
1/2
cup granulated sugar
1
teaspoon vanilla
1
teaspoon almond extract
2
eggs
5
large apples, peeled, thinly sliced (8 cups)
1 1/2
teaspoons lemon juice
2
tablespoons packed brown sugar
4
teaspoons cornstarch
1 1/2
teaspoons ground cinnamon

Topping

1
egg white
1
tablespoon water
1
teaspoon granulated sugar
1/2
teaspoon ground cinnamon

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Line cookie sheet with foil; place in oven. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
  • 2 In large bowl, beat cream cheese, 1/2 cup granulated sugar, the vanilla and almond extract with electric mixer on high speed until smooth. Beat in eggs, scraping bowl occasionally. Pour into crust-lined plate. In another large bowl, toss apples and lemon juice to coat; stir in brown sugar, cornstarch and 1 1/2 teaspoons cinnamon. Spoon apple mixture over cream cheese mixture.
  • 3 Unroll second crust on lightly floured work surface. With 2- to 2 1/2-inch apple-shaped cookie cutter, cut out apple shapes. Reroll scraps and cut out additional apple shapes. Using pancake turner, gently arrange apple shapes on top of pie to cover most of filling.
  • 4 In small bowl, beat egg white and water until blended. Brush over apple shapes. In another small bowl, mix 1 teaspoon granulated sugar and 1/2 teaspoon cinnamon; sprinkle over apple shapes.
  • 5 Place pie on foil-lined cookie sheet in oven. Cover pie with sheet of foil to prevent excessive browning; bake 20 minutes. Remove foil; bake 20 to 25 minutes longer or until crust is golden brown. Cool on wire rack; refrigerate at least 6 hours or overnight. Serve cold. Store covered in refrigerator.
  • 1 Heat oven to 400°F. Line cookie sheet with foil; place in oven. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
  • 2 In large bowl, beat cream cheese, 1/2 cup granulated sugar, the vanilla and almond extract with electric mixer on high speed until smooth. Beat in eggs, scraping bowl occasionally. Pour into crust-lined plate. In another large bowl, toss apples and lemon juice to coat; stir in brown sugar, cornstarch and 1 1/2 teaspoons cinnamon. Spoon apple mixture over cream cheese mixture.
  • 3 Unroll second crust on lightly floured work surface. With 2- to 2 1/2-inch apple-shaped cookie cutter, cut out apple shapes. Reroll scraps and cut out additional apple shapes. Using pancake turner, gently arrange apple shapes on top of pie to cover most of filling.
  • 4 In small bowl, beat egg white and water until blended. Brush over apple shapes. In another small bowl, mix 1 teaspoon granulated sugar and 1/2 teaspoon cinnamon; sprinkle over apple shapes.
  • 5 Place pie on foil-lined cookie sheet in oven. Cover pie with sheet of foil to prevent excessive browning; bake 20 minutes. Remove foil; bake 20 to 25 minutes longer or until crust is golden brown. Cool on wire rack; refrigerate at least 6 hours or overnight. Serve cold. Store covered in refrigerator.

EXPERT TIPS

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Expert Tips

Kim Wroten of Walkersville, Maryland, won 1st Place with this recipe at the Pillsbury Refrigerated Pie Crusts Pie Baking Championship, 2009 Maryland State Fair.

This pie can be made with a traditional lattice top crust in lieu of the apple-shape cut-outs, if preferred.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
560
(
Calories from Fat
300),
% Daily Value
Total Fat
33g
33%
(Saturated Fat
16g,
16%
Trans Fat
1/2g
1/2%
),
Cholesterol
120mg
120%;
Sodium
490mg
490%;
Total Carbohydrate
59g
59%
(Dietary Fiber
2g
2%
  Sugars
29g
29%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
4%;
Calcium
8%;
Iron
2%;
Exchanges:
1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
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