French Apple Cream Cheese Pie

Baker's Square Copycat Recipe

12 graham crackers, crushed
1 1/4 stick butter, divided
6 ounces cream cheese
3 tablespoons lemon juice, divided
1 egg 1/2 cup granulated sugar, divided 6 cups fresh apple slices
12 tablespoons pressurized whipped cream 1/8 teaspoon salt

Pie Crumb Topping
1/3 cup flour
1/4 cup white sugar
1/4 cup brown sugar
1/2 stick unsalted butter, sliced into small pieces
1/8 teaspoon salt
1/8 teaspoon cinnamon

Preheat oven to 350 degrees.

Crust: Mix the graham cracker crumbs, 3/4 stick butter, 1/4 cup sugar, and salt together in a food processor. Press into a 9 inch pie pan and bake for 12 minutes, then remove from oven. In a medium bowl, beat the cream cheese, 1/2 cup sugar, 1 tablespoon lemon juice, and egg. Spread into the cooled graham cracker crust.

Filling: Combine the apple slices and the remaining 2 tablespoons of lemon juice in a bowl. In a medium saucepan, melt the remaining 1/2 stick of butter over medium heat. Strain the lemon juice from the apples and add the slices to the melted butter, along with the remaining 1/4 cup of sugar. Bring to a boil, then lower the heat and cook for a few minutes until the apples are soft and the filling has thickened. Spoon the cooled apple pie filling over the cream cheese layer on the pie.

Crumb Topping: Mix the dry ingredients in a medium bowl. Then add the butter and use your hands to work in the butter pieces until the mixture has coarse crumbs. Sprinkle crumb topping over top of the pie.

Bake and Serve: Bake for about 35-40 minutes. Let the pie cool slightly, then slice the pie into six equal slices. Top each slice with 2 tablespoons of whipped cream and serve.

No comments:

Post a Comment