Apple Cream Pie

4.86 from 14 votes

Take a break from a traditional Apple Pie and give this Apple Cream Cheese Pie a try. Homemade pie crust is filled to the brim with a delicious creamy filling and topped with plenty of fresh apples cooked with warm spices until tender.

Prep Time30

Cook Time45

Total Time1 15

Course: 500+ Best Dessert Recipes, All Your Favorite Fall Recipes to Warm up to, Dessert

Cuisine: American

Keyword: apple cream cheese pie, apple cream pie, apple pie, apple pie recipe

Servings:

Author: Sweet Basil

Ingredients

Pie dough

1 1/2 Cup All-Purpose Flour
2 Tablespoons Granulated Sugar rounded
1/4 teaspoon Kosher Salt rounded
5 oz Butter unsalted, cubed & cold
3 Tablespoon Water cold
Extra Flour for Rolling

Apple Topping

7 Apples medium, approximately 2 lb 10 oz, yields 2 lb peeled & diced
1/3 Cup Light Brown Sugar packed
1 teaspoon Apple Pie Spice
1 Tablespoon Lemon Juice fresh squeezed
1 oz Butter unsalted
2 teaspoon Cornstarch
2 Tablespoon Water

Cream Cheese Filling

1 Cup Heavy Whipping Cream cold
8 oz Cream Cheese room temperature
1/2 Cup Granulated Sugar
1 teaspoon Pure Vanilla Extract

US Customary - Metric

Instructions

Make the pie crust

Add flour, sugar and salt in a small bowl and mix thoroughly with a whisk. Transfer flour mixture to a food processor fitted with the dough blade. Add cubed cold butter to the flour mixture, pulse several times until butter is about pea and bean size. Variations in size is okay.
1 1/2 Cup All-Purpose Flour, 2 Tablespoons Granulated Sugar, 1/4 teaspoon Kosher Salt, 5 oz Butter
Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to mix up the flour at the bottom.
3 Tablespoon Water
Turn the dough out on the counter or cutting board and shape into a disk. Wrap in plastic and rest in the refrigerator for at least an hour.
Take pie dough out of the fridge and roll into a circle about 2” larger than your pie dish. Use extra flour to keep the dough from sticking to the counter and roller.
Extra Flour for Rolling
Carefully place the dough over the pie dish, lightly press the dough into the bottom and side of the pie dish, let the excess dough hang over the side. Trim some of the excess dough if necessary to create an even edge, but leave enough to fold under and flute the edge. Cover the prepared pie dough with plastic wrap and freeze while the oven is preheating.
Preheat the oven to 425°F.
Take the frozen pie crust out of the freezer and poke holes with a fork on the bottom and side. Line the frozen pie crust with parchment paper, large enough to cover the crust completely, including the edges. Add pie weights or dry bean on top of the parchment paper, enough to fill to the top. Place the pie dish on a baking sheet and bake for 20 minutes.
Take pie crust out of the oven and remove weights or bean. Add an egg wash if you want. Place pie crust back into the oven and bake for another 10 - 13 minutes until golden brown.
Remove from the oven and let cool completely on a wire rack, about 2 hours.

Make the apple topping

Toss peeled and diced apples with brown sugar, apple pie spice, and lemon juice in a large bowl. Set aside.
7 Apples, 1/3 Cup Light Brown Sugar, 1 teaspoon Apple Pie Spice, 1 Tablespoon Lemon Juice
Melt butter in a saucepan over medium heat. Add the apple mixture and cook for approximately 10 - 12 minutes, stirring frequently, until soft but still with a slight crunch.
1 oz Butter
Mix cornstarch with water in a separate bowl and pour over the apple mixture, continue stirring until the mixture thickens. Turn off heat and let apple cool completely.
2 teaspoon Cornstarch, 2 Tablespoon Water

Prepare the cream cheese filling

In the stand mixer bowl, beat the heavy whipping cream with half of the sugar, and half of the vanilla extract to stiff peak. Transfer to another bowl and set aside.
1 Cup Heavy Whipping Cream, 1/2 Cup Granulated Sugar, 1 teaspoon Pure Vanilla Extract
In the same stand mixer bowl, beat the room temperature cream cheese with the remaining sugar and vanilla extract until creamy. Add the whipped cream back into the bowl, and set the mixer on “stir” or fold by hand using a spatula until thoroughly mixed. Cover and refrigerate until needed.
8 oz Cream Cheese, 1 teaspoon Pure Vanilla Extract, 1/2 Cup Granulated Sugar

Assemble the pie

When both the pie crust and apple are completely cool, add the cream mixture into the crust, level out the top with a spatula. Then spoon the apple pie filling on top of the cream. Keep refrigerated until ready to serve.

Notes

Apple cream pie can be stored in the refrigerator for 2-3 days.

Nutrition