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Easy Apple Cream Pie

(1)

1 reviews

45 min prep time
2 hr 45 min total time
11 ingredients
8 servings

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Looking for a fruit dessert? Then check out this apple cream pie baked using Pillsbury® refrigerated pie crusts.

State Fair Pie Competition 2011

Anne Couwenhoven

Monkton, Maryland

Ingredients

1: box Pillsbury™ refrigerated pie crusts, softened as directed on box

1/2: package (7-oz size) almond paste

1: package (8 oz) cream cheese, softened

1/3: cup granulated sugar

1: egg

1/2: teaspoon grated lemon peel

1/8: teaspoon salt

4: large tart apples, peeled, cored, sliced

1/2: cup packed brown sugar

1/2: teaspoon ground cinnamon

3: tablespoons apricot jam

Steps

1 Heat oven to 375°F. Unroll 1 pie crust on work surface; cut out 2- or 3-inch hearts with cookie cutter. Bake hearts on ungreased cookie sheet about 8 minutes or until light golden brown. Cool; set aside. Unroll second pie crust in ungreased 9-inch glass pie plate. Between 2 sheets wax paper, roll almond paste into 7-inch circle. Remove top sheet wax paper, and turn almond paste circle into crust-lined pie plate; gently press almond paste into pie crust and remove second sheet wax paper.
2 In medium bowl, mix cream cheese, granulated sugar, egg, lemon peel and salt with electric mixer on medium speed until smooth. Spread over almond paste in pie plate.
3 In large bowl, mix sliced apples, brown sugar and cinnamon. Arrange apples in circular pattern on cream cheese filling. Bake 40 to 45 minutes or until filling is set and slightly puffed. In small microwavable bowl, microwave apricot jam uncovered on Medium (50%) 1 minute. Brush over apples. Top with heart cutouts. Cool about 1 hour or until filling sets before serving. Cover and refrigerate any remaining pie.

1 Heat oven to 375°F. Unroll 1 pie crust on work surface; cut out 2- or 3-inch hearts with cookie cutter. Bake hearts on ungreased cookie sheet about 8 minutes or until light golden brown. Cool; set aside. Unroll second pie crust in ungreased 9-inch glass pie plate. Between 2 sheets wax paper, roll almond paste into 7-inch circle. Remove top sheet wax paper, and turn almond paste circle into crust-lined pie plate; gently press almond paste into pie crust and remove second sheet wax paper.
2 In medium bowl, mix cream cheese, granulated sugar, egg, lemon peel and salt with electric mixer on medium speed until smooth. Spread over almond paste in pie plate.
3 In large bowl, mix sliced apples, brown sugar and cinnamon. Arrange apples in circular pattern on cream cheese filling. Bake 40 to 45 minutes or until filling is set and slightly puffed. In small microwavable bowl, microwave apricot jam uncovered on Medium (50%) 1 minute. Brush over apples. Top with heart cutouts. Cool about 1 hour or until filling sets before serving. Cover and refrigerate any remaining pie.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 464.5
Calories from Fat: 230

% Daily Value

Total Fat: 23.4g; 36%
Saturated Fat 8.8g 44% Trans Fat 0g
Cholesterol: 59.4mg; 20%
Sodium: 287.6mg; 12%
Total Carbohydrate: 61.3g; 20%
Dietary Fiber 4.2g 17% Sugars 40.2g
Protein: 5.2g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 1.40%; 1%
Calcium: 9%; 9%
Iron: 4.90%; 5%

Exchanges:

1 1/2 Starch; 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

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