Ingredients

  • Prepared pie crusts for a double crust pie
  • (2) 8 oz cream cheese bricks, softened
  • 1/2c sugar
  • 1 tsp vanilla
  • 2 eggs
  • 6 large apples, peeled & thinly sliced
  • 2 tsp lemon juice
  • 1/2c sugar
  • 2 tbsp flour
  • 2 tsp cinnamon
  • caramel sauce for serving, if desired

Directions

  1. Preheat oven to 400F
  2. Line pie pan with bottom crust
  3. With mixer on high, combine cream cheese, 1/2c sugar and vanilla until fluffy.  Add in eggs and mix until combined.  Pour mixture into pie crust
  4. In large bowl, combine apples, lemon juice, 1/2c sugar, flour, and cinnamon.  Gently place apples on top of cream cheese mixture
  5. Top apples with second pie crust, turning the crust inward to bake.  Cut a few small slits into top of pie
  6. Line pan with parchment paper and place pie on pan.  Cover loosely with piece of foil and bake 30 minutes.  Remove foil & bake additional 30 minutes or until apples feel soft when a knife is inserted.  Remove from oven, cool 10 minutes
  7. Place large plate over the top of pie and flip upside down releasing pie onto the plate.  Cool 1 hour on countertop then refrigerate 4 hours or overnight
  8. Serve cold with caramel sauce

*Notes: Store pie uncovered in refrigerator to keep it from getting soggy.  If leftovers, cover only the cut portion of pie with plastic wrap
Recipe from: SpendWithPennies.com