Apple Slices With A Cream Cheese Crust Food

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:

• Make the crust: Combine the flour, granulated sugar and salt in a 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 the cheese is in small chunks and combined into the mixture. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water and mix 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 into a disk. Wrap in plastic and refrigerate 30 minutes.
• Meanwhile, make the filling: Combine the apples, flour, granulated sugar, brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
• Put a baking sheet on the middle oven rack and preheat to 425 degrees F. Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges of the crust with the egg wash. Roll out the other disk of dough slightly smaller than the first. Place on top of the pie and press the edges together to seal. Trim the crust so you are left with a 1-inch overhang. Tuck the crust edge under itself and crimp. Brush the top crust with the egg wash and sprinkle with the turbinado sugar. Make several air slits in the center of the pie.
• Place the pie on the hot baking sheet and bake for 25 minutes. Reduce the oven temperature to 350 degrees F and bake until golden brown and bubbling, 1 hour to 1 hour 15 minutes longer. Let cool at least 3 hours before slicing.

APPLE CREAM CHEESE BARS

Steps:

• Preheat oven to 350°F.

APPLE SLICE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk 2 cups flour and salt together in a bowl. Cut shortening into flour mixture using a pastry blender or a fork until crumbly.
• Whisk water, eggs, and lemon juice together in a separate bowl; stir into flour mixture until dough forms a ball. Split dough into halves; roll each half into about a 9x13-inch rectangle. Press 1 rectangle into the bottom of a 9x13-inch baking dish.
• Place apple slices in a large bowl; add sugar, 3 tablespoons flour, and cinnamon. Toss apples to coat; spread over crust. Cover apple filling with remaining crust, piecing together any scraps to cover any holes. Cut several slits into top crust for ventilation while cooking.
• Bake in the preheated oven until edges are browned and crisp, 45 minutes to 1 hour. Cool to room temperature before cutting into squares, about 30 minutes.

APPLE CREAM CHEESE TART

Steps:

• In a small bowl, cream butter and sugar; beat in vanilla. Stir in flour. Press onto the bottom and 1 in. up the sides of a 6-in. springform pan coated with cooking spray; set aside. , For filling, in a small bowl, beat the cream cheese, egg and vanilla. Pour over crust. In a bowl, combine the apple, sugar and cinnamon; arrange over filling. Sprinkle with almonds. , Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until apples are tender. Cool on a wire rack. Remove sides of pan. Garnish with whipped cream and nutmeg if desired. Refrigerate leftovers.

APPLE SLICES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15 inch jellyroll pan or cookie sheet.
• In a large bowl, stir together the salt and 4 cups flour. Cut in the shortening until the mixture resembles coarse crumbs. Use a fork to stir in the egg yolks and milk just until dough comes together. On a lightly floured surface, roll out half of the dough to 1/8 inch thickness or until big enough to cover the bottom of the jellyroll pan with a little hanging over the sides.
• Arrange the slices of apple to evenly cover the bottom crust. In a small bowl, stir together the 2 tablespoons of flour with the sugar and cinnamon. Sprinkle the sugar mixture over the apple slices. Roll out the remaining dough to cover the apple layer and pinch to seal to the bottom crust. Trim off excess crust and brush with egg white.
• Bake for 40 to 45 minutes in the preheated oven, until apples are tender and crust is brown. If the crust begins to brown too much before the apples are done, cover with foil and continue baking. Cool before cutting into squares.

CREAM CHEESE CRUST

Steps:

• Soften cream cheese and butter and mix together incorporating flour a little at a time.
• Roll out with a rolling pin between 2 wax papers. Transfer to a 9-inch pie plate and prick with fork before half-baking to prevent shrinkage. Bake for about 10 minutes at 350 degrees F (175 degrees C).

RUSTIC APPLE TART WITH RICH CREAM CHEESE CRUST

Steps:

• Preheat the oven to 400 degrees.
• TO MAKE THE FILLING: Peel the apples and cut them in half.
• Remove the cores with a paring knife.
• Cutting from blossom end to stem end, slice each half into 1/4 inch thick slices.
• Combine the apple slices with the lemon juice, 1/4 cup of the sugar, and the cinnamon in a large mixing bowl.
• Stir to combine.
• Let the apples stand until the sugar is dissolved, about 15 minutes, stirring once or twice.
• Place a shaped large dough round on a baking sheet.
• Arrange the apples slices in 2 concentric circles on the large dough round or in one circle on the small rounds, overlapping the apple slices slightly.
• Brush the rim of the crust with the egg yolk.
• Sprinkle the apples with the remaining 2 tablespoons sugar.
• Bake until golden, 30 to 35 minutes.
• Serve warm or at room temperature with Vanilla Whipped Cream or ice cream on the side.
• Rustic Apple Tart is best served on the day it is made.
• TO MAKE THE CHEESE TART DOUGH: Line a baking sheet with parchment paper.
• Place the cream cheese, butter, 1 cup flour, salt, and sugar in a food processor.
• Process until the dough just comes together.
• It will be sticky.
• Sprinkle the parchment paper with flour.
• Turn the dough out onto the sheet and, with floured hands, press the dough into a rough 10-inch circle or four 5-inch circles.
• Roll about 1/2 inch of the edge of the circle inward to create a lip to catch the juices.
• Refrigerate the crust for 1 hour or wrap the baking sheet in plastic and refrigerate it for up to 24 hours until you are ready to use it.
• Shaped Rich Cream Cheese Tart Dough, wrapped in plastic, may be frozen for up to 2 months and used directly from the freezer.
• TO MAKE VANILLA WIHPPED CREAM: Combine the cream, sugar, and vanilla in a large mixing bowl.
• With an electric mixer fitted with a whisk attachment, whip on high speed until the cream just holds stiff peaks.
• Do not over whip.
• Use immediately, or refrigerate it, wrapped in plastic wrap, for up to 6 hours.
• Whisk it again for a couple of seconds before using.
• NOTE: If you are having eight or fewer people for Thanksgiving, double this recipe and make eight individual tarts.
• The dough can be made and shaped weeks ahead of time, and the rest of the prep is minimal, leaving lots of time to prepare the rest of the meal.

APPLE CRUMBLE CREAM CHEESE SQUARES

Steps:

• CRUST:.
• Pulse all ingredients together except butter in food processor. Add butter and pulse until mixture resembles coarse meal. Reserve 1 1/2 cups for topping. Press remaining filling into parchment lined 13x9 inch baking pan. Bake in preheated 350F oven for 10 minutes.
• FILLING:
• Toss apples with lemon juice. Combine with remaining apple layer ingredients in large saucepan and bring to a boil, stirring occasionally. Reduce heat to medium low and cook until apples are tender (about 5 minutes). Cool completely.
• CREAM CHEESE LAYER: Beat all ingredients together with electric mixer or food processor until smooth.
• ASSSEMBLE AND BAKE:
• Pour cream cheese layer over pre-baked crust. Top with apples. Sprinkle reserved crust ingredients over apples and bake for 40 minutes or until set. Cool. Cut into squares.

APPLE BUTTER CREAM CHEESE SPREAD

Steps:

• Place cream cheese, apple butter, vanilla, and cinnamon in the container of a food processor fitted with a metal blade. Process until just smooth, about 20 seconds. Scrape down the sides of the container and process again until combined, if necessary.
• Scrape the spread into a small bowl; cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.

CREAMY APPLE CUSTARD PIE

Steps:

• Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a large bowl, combine apples and 1/2 cup sugar; transfer to pastry shell. Bake at 400° for 15 minutes., Meanwhile, in a small bowl, beat cream cheese and remaining sugar until smooth. Beat in the cream, butter and nutmeg. Add eggs, one at a time, beating well after each addition., Pour cream mixture over apples. Reduce heat to 325°; bake for 45-50 minutes or until custard is almost set (mixture will jiggle slightly). Cool on a wire rack. Cover and refrigerate for at least 2 hours.

APPLE-CREAM CHEESE TORTE

Steps:

• Make crust:
• Preheat oven to 400°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in large bowl. Using fingertips, mix until moist dough clumps form. Gather dough into ball. Press onto bottom and 3/4 inch up sides of pan. Freeze 10 minutes. Bake until crust is light golden, about 10 minutes. Remove from oven. Reduce oven temperature to 350°F.
• Make filling:
• Beat all ingredients in large bowl until smooth. Pour filling into crust. Smooth top.
• Make topping:
• Combine sugar and cinnamon in large bowl. Add apple slices and toss to coat. Arrange atop filling. Sprinkle with almonds.
• Bake torte until crust is deep golden and apples are tender, about 1 hour 30 minutes. Remove from oven; cool 1 hour. Cover; refrigerate overnight. (Torte can be prepared 3 days ahead. Keep refrigerated.)
• Run small knife around pan sides to loosen torte. Remove pan sides. Place torte on platter. Serve cold.

APPLE CREAM CHEESE KUCHEN

Steps:

• In a small bowl, dissolve yeast in warm water. Add the egg, milk, butter, sugar, lemon zest, salt and 3/4 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface. With floured hands, knead until smooth and elastic, about 6-8 minutes. Press into a greased 8-in. square baking dish; build up edges slightly., For topping, in a small bowl, combine cream cheese and sugar. Gently spread over dough. Arrange apple slices over top; brush with butter. Cover and let rise in a warm place until doubled, about 1 hour. , Preheat oven to 350°. Bake until golden brown and apples are tender, 30-40 minutes. Cool on a wire rack. Dust with confectioners' sugar. Refrigerate leftovers.

HANNAH'S CREAM CHEESE CARAMEL APPLE PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Roll out pastry and set aside.
• In a large bowl, blend cream cheese and powdered sugar until smooth and creamy. Set aside.
• In a medium bowl, combine brown sugar, cinnamon, nutmeg, and flour. Mix well. Add apples to cream cheese mixture and stir until apples are evenly coated. Add brown sugar mixture to apple mixture gradually, stirring after each addition.
• Pour half of apple mixture into pastry-lined pie plate. Place caramel circle over top, then pour in remaining apple mixture. Cover with second pastry. Seal edges and cut steam vent in top. Sprinkle with coarse/turbinado sugar. Place pie on baking sheet covered with aluminum foil.
• Bake in preheated oven for 45 minutes. If you notice overbrowning after 25 minutes, reduce heat to 350 degrees F (175 degrees C).

CREAM CHEESE APPLE TART

Steps:

• Preheat the oven to 400 degrees F.
• Make the crust: Cream the butter and sugar. Stir in the vanilla. Finally, mix in the flour to make a smooth dough. Alternately, put the butter, sugar, vanilla, and flour in the food processor and pulse to crumbs. Pour them into your pan and press into place. Press into the bottom of an 8-inch springform pan, giving it about a 1-inch rim. Bake 15 minute, or until lightly golden. Remove the tart shell from the oven.
• While the crust bakes, beat together the cream cheese, sugar, egg and vanilla for the cream filling until smooth. Make the topping by tossing the apple slices with the cinnamon, sugar, and nuts.
• Remove the tart shell from the oven. Spread over the cream mixture. Arrange the apple slices on top, and then scatter over the nuts. Bake until the apples are tender and golden, about 40 minutes.

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!