Best 9 Apple Pie With Cream Cheese Crust Recipes

APPLE CREAM CHEESE PIE

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.

APPLE PIE WITH CREAM CHEESE CRUST

Steps:

• To simplify this recipe, make the dough for the pie crust on day one, and do the filling, assembly and baking on day two.
• To make the pie crust, first cut the cold butter and cream cheese into 1/2 inch cubes. Place in a bowl and freeze while you do the rest.
• In a large mixing bowl, sift in the the flour, baking powder and salt. Add the sugar and stir well to combine.
• Now add the frozen butter and cream cheese cubes and toss them through the flour. Working quickly, use your fingertips to rub both into the flour until evenly dispersed. The mixture should look like coarse breadcrumbs with larger, pea-sized bits of butter scattered through it.
• Stir the vinegar into the cold water. Add 2 tablespoons of this to the dough and bring it together using a spatula. Only if it feels dry, add the third tablespoon. You want a soft but not sticky dough.
• Turn the dough out onto a lightly floured silicone mat (the mat prevents sticking). Knead it very lightly to bring it together, then press it into a disc and cut into two equal pieces. Form each piece into a ball and wrap tightly in clingfilm. Refrigerate at least two hours, but overnight is best. The dough will puff up a bit in the fridge because of the baking powder.
• Before you roll the dough, lightly grease a 9" pie dish (glass preferred) and set it aside.
• Unwrap one half of the chilled dough and place it on a lightly floured silicone mat. Flour the top as well and roll the dough out into a 12" circle, making sure it's even all around, rotating the mat every so often. (If the dough feels too firm to roll out, let it sit out for a few minutes. And if you find the dough sticking to the rolling pin, place a piece of clingfilm in between and roll over it.)
• Now fold the circle of dough in half and then half again, to create a quarter. Lift and place it in the center of the pie dish. Unfold it and press it gently into the dish, making sure it's sticking to the sides in particular. Trim the dough around the edges and use the scraps to patch up any torn or thin bits in the crust. (Save the remaining scraps). Place the pie dish in the fridge for at least one hour.
• Now roll out the second half of the dough on the mat again, this time into a 10" circle for the top crust. Slide the mat onto a tray and place it in the fridge as well.
• Now make the filling. Peel and core the apples, then cut each into 1/2 to 3/4th inch pieces. A few bigger pieces here and there add some texture. Add the chopped apples to a bowl and stir the lemon juice through. Then add the cinnamon, sugar and cornflour. Stir very well to combine and disperse the cornflour. Let the apples rest for about 20 minutes until some juices are released.
• Now get out the chilled pie dish with the bottom crust. Spoon the filling into it (along with the juices) and spread it out evenly.
• Bring the chilled top crust out of the fridge and gently peel it off the mat, lift and place it over the apples. Pinch the edges of the top and bottom crust together to seal them well.
• Now roll out any remaining scraps of dough and use cookie cutters to cut out whatever shapes you like. Press them onto the top crust. Cut an X in the center of the pie to act as steam vents. Now place the entire pie back in the fridge for one hour at least.
• When ready to bake, preheat the oven to 190 C. Get the chilled pie out of the fridge and brush the top with the cream and water mixture. Optionally, sprinkle on some coarse granulated sugar for extra crunch.
• Bake the pie for one hour, rotating it if needed to ensure even browning. At the end of the hour, poke a toothpick in the center of the steam vent and see if the apples still have a little bite to them. If you want them softer, cover the top of the pie with foil, lower the temperature to 175 C and continue baking for 10 to 15 minutes. Also check that the sides and bottom are browning well, moving the dish to the lower rack in the oven if needed (although in smaller ovens like mine, it's easy to burn the bottom of the pie so keep an eye on it.)
• Once the filling is bubbling on the edges of the pie and through the steam vent (you will be able to hear this even if you can't see it), your pie is done! Take it out of the oven and let it rest and cool for at least two hours at room temperature. It slices easier after a chill in the fridge but warm apple pie is irresistible so messy slices are ok! Serve with vanilla ice cream of course.
• Cover the dish with foil and store in the fridge for 3 to 4 days, or freeze the slices in an airtight container for about a month. Leftover pie tastes best when gently reheated. Happy baking!

APPLE PIE WITH CHEDDAR CHEESE CRUST

Steps:

• For the pie crust: Combine the flour, sugar and salt in the bowl of the 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 combined and cheese is worked into the mixture and cut into small chunks. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water, and mix in 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 to a disc. Rest the dough to relax the gluten, 30 minutes.
• For the filling: Combine the Granny Smith apples, Braeburn apples, sugar, flour, light brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
• Preheat the oven to 425 degrees F. Adjust the baking racks to the center of the oven.
• Roll out 1 disc of the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges with egg wash. Roll out the next dough round, slightly smaller than the first. Cover the top of the apples with the second pie dough, pressing the edges to seal the crust. Trim the crust so you are left with a 1-inch overhang. Tuck the crust underneath itself so it's flush with the edge of the pie plate. Crimp the edges decoratively. Brush the pie with the egg wash and sprinkle with the turbinado sugar. Make 5 air slits in the center of the pie. Place the pie on baking sheet and bake for 25 minutes.
• Lower the oven temperature to 350 degrees F and bake for 45 minutes longer. Cool to room temperature, at least 3 hours, before slicing.

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 SLICES WITH A CREAM CHEESE CRUST

Steps:

• 1. HEAT oven to 400F. Beat cream cheese and butter in a large bowl with a mixer until well blended. Gradually add the 3 cups pf flour, mixing on low speed after each addition, just until blended.
• 2. Shape into 2 oblong patties. Place one pattie on a large lightly flouredsheet of waxed paper., flatten slightly. Cover with the 2nd piece of slightly floured waxed paper. INvert baking pan over the rolled out dough. Flip pan and dough together. Remove the sheet of waxed paper. Gently press dough onto the bottom of pan, and up the sidesof pan. Roll out dough to a 15-1/2 x 10-1/2 inch rectangle. Discard the top sheet of waxed paper.
• 3. Toss peeled, cored, and sliced apples with remaing flour(1/4 cup) of flour, granulated sugar and cinnamon.... Spread apples on to the bottom crust.
• 4. Repeat rolling out the second crust, with two sheets of waxed paper. to make another rectangle. Remove top sheet, and carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of psn to enclose the apples. Make several slits on the top crust to vent. Bake 35-40 minutes, or untill golden.
• 5. Cool desert for 15 minutes. Meanwhile mix powdered sugar and water to drizzle overdesert. Cool 30 minutes ...before cutting into squares. Makes 16 squares. PIcture of sliced apples. Recipe idea from: kraft recipes.

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).

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!

APPLE PIE BARS FROM PHILADELPHIA®

Steps:

• Heat oven to 400 degrees F.
• Beat cream cheese and butter in large bowl with mixer until well blended. Gradually add 3 cups flour, mixing on low speed after each addition just until blended. Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 15-1/2x10-1/2-inch rectangle. Discard top sheet of waxed paper.
• Spray 15x10x1-inch pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove second waxed paper sheet; gently press dough onto bottom and up side of pan. Toss apples with remaining flour, granulated sugar and cinnamon; spread onto bottom of crust.
• Repeat rolling out of remaining dough ball to make second rectangle. Remove top sheet of waxed paper; carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Make several slits in top crust to vent.
• Bake 35 to 40 min. or until golden brown.
• Cool dessert 15 min. Meanwhile, mix powdered sugar and water. Drizzle glaze over dessert. Cool 30 min. before cutting into bars.

APPLE CREAM PIE

Steps:

• Place apples in pastry shell. Combine the sugar, flour and cream until smooth; pour over apples. Sprinkle with cinnamon. , Bake at 400° for 10 minutes. Reduce heat to 375°; bake 35-40 minutes longer or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve warm or cold.