Award-Winning Apple Cream Pie
Add in the dry ingredients, followed by the grated apples and carrots.
Recipe Summary Award-Winning Apple Cream Pie
Award-winning pie. Make sure to cover and refrigerate any remaining pie (if there is any).Ingredients | Apple Cream Cake1 (14.1 ounce) package refrigerated pie crusts, at room temperature1 (8 ounce) package cream cheese, softened⅓ cup white sugar1 large egg½ teaspoon grated lemon zest⅛ teaspoon salt4 large Granny Smith apples - peeled, cored, and thinly sliced½ cup packed brown sugar½ teaspoon ground cinnamon½ (7 ounce) package almond paste3 tablespoons apricot jamDirectionsPreheat the oven to 375 degrees F (190 degrees C).Unroll 1 pie crust on a work surface. Cut out 2- to 3-inch hearts (or desired shape) with a cookie cutter. Transfer to an ungreased cookie sheet.Bake in the preheated oven until light golden brown, about 8 minutes. Set aside to cool.Mix cream cheese, white sugar, egg, lemon zest, and salt in a medium bowl with an electric mixer on medium speed until smooth.Mix sliced apples, brown sugar, and cinnamon together in a large bowl.Unroll the second pie crust in an ungreased, 9-inch glass pie plate.Roll almond paste into a thin, 7-inch circle between 2 sheets of waxed paper. Remove the top sheet of waxed paper and turn the almond paste circle into the crust-lined pie plate; gently press into the pie crust and remove the waxed paper. Spread cream cheese mixture over almond paste and arrange apples in a circular pattern over top.Bake in the preheated oven until filling is set and slightly puffed, 40 to 45 minutes.Microwave apricot jam in a small, microwave-safe bowl, uncovered, at medium power (50%) for 1 minute. Brush over apples. Top with heart cutouts. Cool until filling sets, about 1 hour.Almond paste is strong, so use sparingly. Try to roll as thin as possible.Info | Apple Cream Cakeprep: 45 mins cook: 50 mins additional: 1 hr total: 2 hrs 35 mins Servings: 8 Yield: 1 9-inch pie
TAG : Award-Winning Apple Cream PieDesserts, Pies, Apple Pie Recipes,
