Apple Cheesecake Pie
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 367.9
- Total Fat: 24.9 g
- Cholesterol: 77.0 mg
- Sodium: 272.8 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 2.4 g
- Protein: 5.2 g
View full nutritional breakdown of Apple Cheesecake Pie calories by ingredient
Number of Servings: 10
Ingredients
-
Filling:
cream cheese- 1/3 less fat (neufchatel cheese), 2 packages
Brown Sugar, T Tbsp
Cinnamon, ground, 1 1/2 tsp
Granny smith apple - 5 apples
Vanilla Extract, 1 1/2tsp
Egg, fresh, 2 large
Shell:
Granulated Sugar, 1/2 cup
Self-Rising Flour, 2 cup
Ice Water 6 Tbsp
Shortening, 2/3 cup
Topping
Granulated Sugar, 3 tsp (give or take)
Milk, 2%, 1 Tbsp (enough to brush)
Directions
1 Heat oven to 400°F. Line cookie sheet with foil; place in oven.
2. Put flour in large bowl; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half, making one half slightly larger. Place in refrigerator for at least 30 minutes.
3 On a lightly floured surface, roll out larger portion of pastry to fit a 9-in. pie plate. Transfer pastry to plate; trim even with edge of plate
4 In large bowl, beat cream cheese, 1/2 cup granulated sugar, the vanilla extract with electric mixer on high speed until smooth. Beat in eggs, scraping bowl occasionally. Pour into crust-lined plate.
5 In another large bowl, toss apples and lemon juice to coat; stir in brown sugar and 1 1/2 teaspoons cinnamon. Spoon apple mixture over cream cheese mixture.
6 Roll second crust on lightly floured work surface. Cut and form as lattice over the pie.
7 Brush milk over lattice. Sprinkle sugar over the lattice.
8 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.
Serving Size: makes 1 8 inch pie (10 slices)
Number of Servings: 10
Recipe submitted by SparkPeople user TRACYBIRD411.
2. Put flour in large bowl; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half, making one half slightly larger. Place in refrigerator for at least 30 minutes.
3 On a lightly floured surface, roll out larger portion of pastry to fit a 9-in. pie plate. Transfer pastry to plate; trim even with edge of plate
4 In large bowl, beat cream cheese, 1/2 cup granulated sugar, the vanilla extract with electric mixer on high speed until smooth. Beat in eggs, scraping bowl occasionally. Pour into crust-lined plate.
5 In another large bowl, toss apples and lemon juice to coat; stir in brown sugar and 1 1/2 teaspoons cinnamon. Spoon apple mixture over cream cheese mixture.
6 Roll second crust on lightly floured work surface. Cut and form as lattice over the pie.
7 Brush milk over lattice. Sprinkle sugar over the lattice.
8 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.
Serving Size: makes 1 8 inch pie (10 slices)
Number of Servings: 10
Recipe submitted by SparkPeople user TRACYBIRD411.