Recipe By Anonymous
Rating
Published Dec 2nd
Prep - Cook - Additional - Ready In -
Servings 1 - 9 inch pie Calories 367.3

A rich custard-like filling. The combined flavor of apples and cream cheese is mouthwatering. Strawberry jelly may be used in place of apricot preserves.

Recipe Ingredients

  • 1 (9 inch) pie crust, baked
  • 4 cups thinly sliced apples
  • 2 tablespoons white sugar
  • 2 tablespoons lemon juice
  • ¼ cup butter
  • 1 (8 ounce) package cream cheese, softened
  • 1 ½ cups milk
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 teaspoon lemon zest
  • ¼ cup apricot preserves

Cooking Directions

  1. 1 Place sliced apples in a large bowl and toss with sugar and lemon juice. Melt butter or margarine in a large skillet over medium heat. Add apples to skillet and saute until tender. Allow to cool.
  2. 2 In a medium mixing bowl, beat cream cheese until fluffy. Gradually beat in 1 cup milk, pudding mix, and lemon rind. Add remaining 1/2 cup milk, and beat until smooth. Spread mixture into pastry shell. Arrange apples over cream cheese layer.
  3. 3 In a small saucepan, heat preserves until runny. Using a pastry brush, lightly coat apples. Refrigerate pie for at least 1 hour before serving.

Nutrition Facts

  • Calories 367.3
  • Carbohydrate 40.6 g
  • Cholesterol 49.7 mg
  • Fat 21.8 g
  • Fiber 1.7 g
  • Protein 4.6 g
  • Saturated Fat 12.1 g
  • Sodium 425.6 mg
  • Sugar 26.1 g

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Reviews

  1. I made this on a cookie sheet doubled the recipe used 5 mac apples adjusted baking time a little ( thinner pie) It turned out amazing....had to share the recipe...thanks sooooo much for this one!
  2. This is really good - interesting. It tastes more how it looks than sounds but lighter than it looks. I expected it to be denser and richer but its very creamy and fresh-tasting. Like others I could go for a few more apples - I used 3 large and would probably up it to 4. - Read more ...
  3. I love this pie! It was simple fast and delicious. I left out the lemon juice and zest and I added a little bit of heavy cream. Added some vanilla to the apples and cooked until they were tender. The apricot glaze on the apples really complimented the pie. My family polished this one off - Read more ...
  4. This was good and tasted surprisingly different than what you expect from apple pie. I couldn't figure out if I liked the apple layer or the cream layer better so I just kept eating it. Advice: Let the cream cheese AND the milk come to room temperature for much easier blending. The first time I - Read more ...
  5. This is really good but you have to know that the cream part is quite lemony. I took a previous reviewer's advice and added some cinnamon but probably should have added more. Also I used more apples than it called for and that worked out well. I made a plain regular pie crust but next - Read more ...
  6. I went to visit my moms house for thr first time with my soon to be husband. I had to bring something special as well as good can get! This was perfect!! Everyone had seconds!!!!
  7. Very good. I think it needs more apple topping so next time I will use 5 cups of apples instead of 4. Thanks for sharing this very nice recipe.:)
  8. This was a wonderful wonderful pie. My family loved it!!!! I tweaked the recipe just a little bit (even when i resolve not to i still do) I added a bit of cinnimon and vanilla to the apples. Not enough to overpower. It tasted really good with the lemon. And I left the lemon zest - Read more ...
  9. The pie was amazing! I followed the directions almost exactly except that I used ready-made graham cracker pie shell. Thanks for the recipe Karen! I will definitely bake it again.
  10. I made this recipe tonight but I wasn't really in the mood for anything lemony or apricot-y so I fiddled with the ingredients a bit and OMG it turned out sooooo awesome! I used the pre-baked pie shell and made the cream cheese filling but I omitted the lemon rind and added 1 tsp. of - Read more ...
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