Is a cheesecake a cake or a pie?
I saw that question posted on Facebook just this morning, as a matter of fact. The general consensus was that a simple cheesecake is a pie, not a cake (lacking flour and all that jazz). But this recipe, combining the all-American favorite apple pie with the debatable cheesecake, is definitely a pie.
I love homemade piecrust, but let’s face it; I don’t have a lot of time to make it. Refrigerated pie crusts, available in the freezer section of your Brookshire’s store, near the desserts, are delicious, quick and easy. I keep some in my freezer at all times. Not only are they good for sweet pies, but perfect for a savory pot pie or empanadas as well.
Since refrigerated pie crusts are so easy to use and so quick and convenient, I’m going to make this recipe tonight for work tomorrow.
Apple Cheesecake Pie
1 box refrigerated pie crusts, softened as directed on box
2 pkgs (8 oz each) cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla
1 tsp almond extract
5 large apples, peeled, thinly sliced (8 cups)
1 1/2 tsp lemon juice
2 Tbsp packed brown sugar
4 tsp cornstarch
1 1/2 tsp ground cinnamon
1 egg white
1 Tbsp water
1 tsp granulated sugar
1/2 tsp ground cinnamon
In large bowl, beat cream cheese, 1/2 cup granulated sugar, the vanilla and almond extract with electric mixer on high speed until smooth. Beat in eggs, scraping bowl occasionally. Pour into crust-lined plate. In another large bowl, toss apples and lemon juice to coat; stir in brown sugar, cornstarch and 1 1/2 teaspoons cinnamon. Spoon apple mixture over cream cheese mixture. Unroll second crust on lightly floured work surface. With 2 to 2 1/2-inch apple-shaped cookie cutter, cut out apple shapes. Reroll scraps and cut out additional apple shapes. Using pancake turner, gently arrange apple shapes on top of pie to cover most of filling. In small bowl, beat egg white and water until blended. Brush over apple shapes. In another small bowl, mix 1 teaspoon granulated sugar and 1/2 teaspoon cinnamon; sprinkle over apple shapes. Place pie on foil-lined cookie sheet in oven. Cover pie with sheet of foil to prevent excessive browning; bake 20 minutes. Remove foil; bake 20 to 25 minutes longer or until crust is golden brown. Cool on wire rack; refrigerate at least 6 hours or overnight. Serve cold. Store covered in refrigerator.
Nutritional Information: Calories Per Serving: 560, Calories from Fat: 300, Fat: 33g (16g Saturated Fat), Trans Fat: 1/2 g, Cholesterol: 120 mg; Sodium: 490 mg, Carbohydrates: 59 g, Fiber: 2g, Sugars: 29g, Protein: 5g