Ingredients
double pie crusts,(see recipe note), such as Pillsbury or any favorite pie crust
16ozcream cheese,softened
1cupsugar
1tspvanilla
2eggs
6large apples,peeled, thinly sliced about ⅛-inch
2tsplemon juice
2tbspflour
2tspground cinnamon
caramel sauce,for serving, optional
Preparation
Preheat the oven to 400 degrees F. Line a pie pan with the bottom pie crust.
With the mixer on high, combine the cream cheese, ½ cup of sugar, and vanilla until fluffy. Add in the eggs and mix until combined.
Pour the cream cheese mixture into the pie crust.
In a large bowl, combine apples, lemon juice, ½ cup of sugar, flour, and cinnamon. Gently place the apples on top of the cream cheese mixture.
Top the apples with the second pie crust turning the crust inwards to bake. Cut a few small slits into the top of the pie.
Line a pan with parchment paper and place the pie on the pan. Cover loosely with a piece of foil.
Bake for about 30 minutes. Remove foil and bake for about 30 minutes more or until the apples feel soft when a knife is inserted.
Remove from the oven and cool for about 10 minutes.
Place a large plate over the top of the pie and flip it upside down releasing the pie onto the plate.
Cool for about 1 hour on the countertop and then refrigerate for about 4 hours or overnight.
Serve cold with caramel sauce and enjoy!
