Deep Dish Apple and Cream Cheese Pie

posted Sue Freeman

Deep Dish Apple and Cream Cheese Pie

Pie Crust:
1 cup flour
3 tablespoons sugar
1/8 tsp salt
1 tsp grated lemon zest
5 tablespoons unsalted butter, well chilled and cut into small chunks,
2 to 3 tablespoons chilled ice water

4 to 5 Granny Smith apples, peeled and cored and cut into 1/4 inch thick slices (4 cups)
8 ounce cream cheese, softened
1/4 cup sugar
1 large egg
1/2 tsp grated lemon peel
1/4 tsp vanilla extract
1/8 tsp salt

1/4 cup sugar
1/2 tsp ground cinnamon
1/4 cup sliced almonds

Crust: Food Processor Method

Place flour, sugar, salt, lemon zest and butter in processor fitted with a metal blade. Process on pulse several times until mixture resembles oatmeal flakes.

With motar running, add water through feed tube and process for several seconds more until dough adheres when pinched together. Gather dough into a ball and flatten into a disk. Refrigerate, covered with plastic wrap for 30 minutes or until firm enough to roll out.

Place dough between 2 sheets wax paper and roll out into a circle 11 inches in diamter. Remove l sheet of paper and carefully gather up and mold into a 8 1/2 inch spring form pan, bottom and up to 3/4 way up the sides.

Arrange a rack at center position and preheat oven to 400.

Place apple slices in shallow baking pan and cover tightly with foil. Bake for 15 minutes just to soften apples a little. Remove and set aside. Leave oven on.

Beat cream cheese in a medium bowl with an electric mixer on high until creamy. Gradually beat in sugar. Beat in egg, lemon zest, vanilla extract, salt. Pour into prepared crust. Place apples over filling.

Mix together sugar and cinnamon in a bowl and sprinkle over apples. Sprinkle apples over the top of that. Bake for 40 minutes, until crust is golden brown. Check after 20 min. If crust is browning too quickly, tent pie with foil.

Remove and cool to room temp before serving. Remove sides and slice.

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