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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Servings 8

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( 69 ) Ratings

69 Ratings

5 Stars 22%

4 Stars

3 Stars 16%

2 Stars 28%

1 Stars 12%

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State Fair Pie Competition 2009

Kim Wroten

Walkersville, Maryland

ingredients 15
Prep Time 35 min
Total Time 7 hr 20 min

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

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Directions

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.

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;