Wednesday, March 14, 2012

Cream Cheese-Bottom Apple Pie

HAPPY PIE DAY!!! What better way to celebrate than with a big ol' slice of pie?!

But wait, do you go with the warm and comforting fruit pie, or the soft and creamy cream pie? How about BOTH!!
Mmmm the ultimate comfort food: a combination of cheesecake and apple pie.

This awesome pie combines the lusciousness of a cream-filled pie with the coziness of a fruit pie (is that weird? I think fruit pies are inherently cozy ^o^) Plus, it's REALLY easy to make!

Makes 1 9'' pie, or ~2 5''

Some UNBAKED Pie Crust

~A~
1 8oz. chunk of cream cheese (room temp)
~1/3 C. sugar (more or less to your taste)
1 egg (room temp)
1/2 t. vanilla

~B~
3-4 apples, some diced and some sliced (or just dice or slice all of them; I made it fancy for a party ;P)
1/4 c. white sugar
1/2 t. cinnamon
sprinkle of nutmeg
1/2 C. slivered or crushed almonds, optional

Method:
1. Preheat oven to 450F/230CRoll out the pie crust and put it in your pie tin.
2. Cream the cheese and sugar in a small mixing bowl, then add the vanilla and egg and beat BY HAND until homogenous. DO NOT overbeat. Spread ~A~ into the bottom of the pie tin.

3. Toss all of ~B~ together in a medium bowl until everything is evenly distributed. Spread the diced apple bits on top of the cream cheese mix, and arranged the sliced apple bits on top in a pleasing pattern.

4. Bake for 10 minutes, then reduced heat to 205C/205F and bake for another 30 minutes or so.
Happy PIE DAY!