APPLE CREAM CHEESE PIE
With just a handful of ingredients and a topping of apples, this smooth and fluffy, cream-cheese pie will put you at the head of the class with your family! The recipe is a favorite with Linda Duncan in Junction City, Oregon. You'll see why! LINDA'S TIP: "For a little tarter taste, try cherry pie filling with this pie. It's delicious!"
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in vanilla. Fold in whipped topping. , Pour into crust. Top with pie filling; sprinkle with cinnamon. Refrigerate for at least 2 hours before serving.
Nutrition Facts :
FRENCH APPLE PIE WITH CREAM CHEESE TOPPING
Take a delicious French apple pie and gild the lily by topping it with a cream cheese layer!
Provided by MARBALET
Categories World Cuisine Recipes European French
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
- Combine 1/4 cup butter, white sugar, egg, salt, cinnamon, nutmeg, soda, flour, nuts, apples, 1 teaspoon vanilla, and hot water in the order given. (Batter will be thick). Pour into pie pan.
- Bake for 45 minutes at 350 degrees F (175 degrees C).
- Serve with cream cheese frosting. To make frosting: mix cream cheese, 3 tablespoons butter, 1/2 teaspoon vanilla, and sifted confectioners' sugar. Beat until smooth. Can serve hot or warm. Also, can refrigerate and let cream cheese topping set up for a cold dessert.
Nutrition Facts : Calories 453.3 calories, Carbohydrate 67.6 g, Cholesterol 61.6 mg, Fat 19.6 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 9.5 g, Sodium 313 mg, Sugar 52.6 g
APPLE-CREAM CHEESE PIE
I found this in a local newspaper and fell in love with it. It was unlike any pie I ever had. Fabulous! This recipe came from Pillsbury.
Provided by BethHallKelley
Categories Pie
Time 1h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 776.2, Fat 50.2, SaturatedFat 24.4, Cholesterol 115.5, Sodium 565.8, Carbohydrate 76.5, Fiber 3.7, Sugar 40.5, Protein 7.7
APPLE PIE CHEESECAKE BARS
Provided by Christi Johnstone
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- In your food processor combine and pulse flour, brown sugar and cut up cold butter until a crumb type mixture forms. Press into a 13x9 inch pan that has been lined with either parchment paper or foil and sprayed lightly with non-stick cooking spray. Bake for 15 minutes and remove from oven.
- In the bowl of an electric mixer beat cream cheese until light and fluffy. Add in 1/2 cup sugar and vanilla and beat until smooth. Add eggs, one at a time, and mix until just combined. Spread mixture over crust ( careful, remember your crust pan is hot from baking!).
- In a bowl combine chopped apples, cinnamon, nutmeg and remaining 2 TBSP of sugar. Stir to combine. Sprinkle apple mixture over cream cheese mixture.
- Once again in your food processor, combine flour, brown sugar, oats and remaining cold cubed butter, pulsing food processor until mixture starts to form crumbs. Sprinkle this topping over the apples.
- Bake for 25-30 minutes or until filling is set. Remove from oven. Once cooled to room temperature, transfer to refrigerator. Store in refrigerator. When serving top with a drizzle of caramel sauce if desired.
FRENCH APPLE CREAM PIE
This is an unusual dessert that's like a traditional baked apple pie, but the only baking is for the cheesecake topping. Not what you would expect, but very tasty. We got this at a recipe shower when we were first married and it's become a family favorite.
Provided by Pugsley53
Categories Pie
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 15
Steps:
- Peel and core apples.
- Slice apples 1/2" thick to make 4 cups.
- In 3 quart saucepan combine 1/2 t Orange peel, orange juice, butter, 2/3 C sugar and spices.
- Bring to a boil and stir until sugar is dissolved.
- Add apples,and cook until translucent.
- Blend water and cornstatch and add to apples.
- Cook until boils and thickens.
- Remove from heat, add lemon juice and cool.
- Whip cream cheese until fluffy and gradually beat in 1/3 C sugar and remaining orange peel.
- Beat in the egg.
- Turn cooled filling into baked crust.
- Spoon whipped cheese mixture evenly over the top.
- Sprinkle almonds and coconut over cheese.
- Bake @350 degrees for 20-25 minutes until set and lightly browned.
- Cool and Chill before serving.
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3.8/5 (4)Category Fruit, Apple, Pie, DessertServings 8Calories 500 per serving
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4.5/5 (71)Category DessertCuisine FrenchTotal Time 3 hrs 15 mins
- Heat oven to 375°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
- In large bowl, gently mix apples and cranberries. In small bowl, mix remaining filling ingredients. Add dry ingredients to fruit; toss to coat. Pour into crust-lined pan.
- In small bowl, mix all topping ingredients except butter and pecans. With pastry blender or fork, cut in butter until crumbly. Stir in pecans. Sprinkle evenly over filling.
- Bake 45 to 55 minutes or until apples are tender, and crust and topping are golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. If desired, serve warm with whipped cream or ice cream.
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4.5/5 (2)Total Time 3 hrs 40 minsCategory PieCalories 380 per serving
- Roll out the dough round until it is slightly larger than an ungreased 9-inch pan, rolling out an extra 1/2 inch of dough around the perimeter. Use flour to prevent the crust from sticking as you roll. Transfer to the bottom of the pan, and press down on the bottom and sides. Fold in any excess dough around the edge and flute the dough all around the circumference of the pan.
- In a stand mixer fitted with a paddle attachment, or with a handheld mixer, mix together the cream cheese and sugar. Beat in the egg and vanilla until fluffy. Set aside.
- Remove the crust from freezer. Place a piece of parchment paper or aluminum foil that is slightly bigger than the pan on top of the crust and fill with dried beans or pie weights. Blind bake the crust for 25 minutes. Remove the weights and parchment paper and bake for an additional 5 minutes.
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- Add prepared pie crust to 9-inch pie plate. (If using pre-packaged, you’ll use only one crust of a 2 crust package). Prick the bottom of the crust and set aside.
- Beat the cream cheese and 1/4 cup of sugar in the bowl of a stand mixer until blended. Add egg and vanilla. Spread onto the bottom of the crust.
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- In a large bowl combine apples, lemon juice, sugars, cinnamon, nutmeg & salt, & toss to mix. Allow apples to macerate at room temperature for 30 minutes.
- Meanwhile, prepare cream cheese layer by whipping the cream cheese with sugar & vanilla until smooth (1 min.) Refrigerate until ready to use.
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