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| Servings |
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Ingredients
- 2 large Fuji apples -- peeled cored, and sliced
- 1/2 lemon
- 1 cup apple cider -- divided
- 1/4 cup sugar
- 1 tablespoon butter
- 2 tablespoons corn starch
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 8 ounces cream cheese -- softened
- 1/4 cup sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla
- 1 egg
- 1 Diamond Walnut Pie Crust
- 4 ounces cream cheese -- softened
- 2 tablespoons butter -- softened
- 1/2 teaspoon vanilla
- 1/2 pound powdered sugar -- about 2 cups
Ingredients
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Instructions
- Add Fuji apples to a large saucepan and squeeze lemon over top of apples. Stir well. Add 3/4 cup of apple cider, 1/4 cup of sugar, one tablespoon of butter, cinnamon and nutmeg. Bring mixture to boil, then simmer for 10-15 minutes or until apples are softened. Mix 2 tablespoons of corn starch with 1/4 cup apple cider. Then pour into pot and continue to cook until mixture has thickened. Set aside to cool completely. Then refrigerate for at least one hour or until cold.
- Preheat oven to 350F. In a large bowl, mix 8 ounces of cream cheese and 1/4 cup of sugar with hand mixer. Add sour cream and one teaspoon of vanilla. Mix well, then add egg and mix on medium-high speed until smooth and creamy. Using a rubber spatula, pour mixture into Diamond Walnut Crust. Place in preheated oven and bake for 25 minutes. Cool completely on wire rack.
- Pour cold apple mixture over the top of the cream cheese pie. Refrigerate while preparing frosting.
- Place 4 ounces of cream cheese and two tablespoons of butter in a bowl. Using a hand mixer, mix until completely combined. Add vanilla and /12 of the powdered sugar; mix well. Add remaining powdered sugar and mix well. Then beat mixture on high speed until fluffy. Scoop mixture into pastry bag and pipe rosettes around edge of pie.
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