This award-winning apple pie is the perfect fall dessert with its sweet almond paste crust and cream cheese filling.
Preparation Time
45 mins
Cooking Time
50 mins
Total Time
1 hr 35 mins
Calories
548 Calories
Recipe Instructions
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.
Ingredients
½ cup packed brown sugar
½ teaspoon ground cinnamon
⅛ teaspoon salt
⅓ cup white sugar
1 (8 ounce) package cream cheese, softened
1 large egg
½ teaspoon grated lemon zest
3 tablespoons apricot jam
1 (14.1 ounce) package refrigerated pie crusts, at room temperature
4 large Granny Smith apples - peeled, cored, and thinly sliced
