Apple Cream Pie Recipe
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Pie Plate size: 9 inch round baking dish
Refrigerate time: 3 hours Servings: 6 to 8 |
Apple Cream Pie Baking Directions
4 cups peeled thinly sliced tart apples
3 tablespoons sugar
2 tablespoons lemon juice
1/4 cup butter
1 package - 8 ounce cream cheese, or low fat cream cheese - softened
1 1/2 cups milk, divided
1 small 3.4 ounce package instant vanilla pudding or fat free vanilla pudding mix
1 teaspoon grated lemon peel
1 - 9 inch baked pie shell
1/2 cup apricot preserves - melted in the microwave
In a large skillet on medium heat, melt butter, add apples, sugar, and lemon juice and saute until apples are tender. Set aside to cool apples. Mean while in a mixing bowl, beat the cream cheese until smooth; gradually beat in the 2/3 cup of milk, dry pudding mix and lemon peel. Add the remaining 2/3 cup of milk; beat until pudding has thickened.
Spread pudding mixture into a baked pie shell. Arrange apples evenly over filling. Brush the top of the apples with the apricot preserves. Refrigerate before serving. Drizzle the top of the apple cream pie with additional melted apricot preserves of desired.
