Award-Winning Apple Cream Pie

Directions

Ingredients :

1 (14.1 ounce) package refrigerated pie crusts, at room temperature

1 (8 ounce) package cream cheese, softened

⅓ cup white sugar

1 large egg

½ teaspoon grated lemon zest

⅛ teaspoon salt

4 large Granny Smith apples – peeled, cored, and thinly sliced

½ cup packed brown sugar

½ teaspoon ground cinnamon

½ (7 ounce) package almond paste

3 tablespoons apricot jam

Methods :

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 3

Bake in the preheated oven until light golden brown, about 8 minutes. Set aside to cool.

Step 4

Mix cream cheese, white sugar, egg, lemon zest, and salt in a medium bowl with an electric mixer on medium speed until smooth.

Step 5

Mix sliced apples, brown sugar, and cinnamon together in a large bowl.

Step 6

Unroll the second pie crust in an ungreased, 9-inch glass pie plate.

Step 7

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.

Step 8

Bake in the preheated oven until filling is set and slightly puffed, 40 to 45 minutes.

Step 9

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.