Tart, sweetened apples, with a bit of lemon juice and butter stirred in, are cooked on the stove until tender. Then they 're spooned over a wonderful cream cheese and vanilla pudding filling, and brushed with an apricot glaze.
INGREDIENTS (for 8 servings):
- 1 (9 inch) pie crust, baked
- 4 cups thinly sliced apples
- 2 tablespoons white sugar
- 2 tablespoons lemon juice
- 1/4 cup butter
- 1 (8 ounce) package cream cheese, softened
- 1 1/2 cups milk
- 1 (3.5 ounce) package instant vanilla pudding mix
- 1 teaspoon lemon zest
- 1/4 cup apricot preserves
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.
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.
In a small saucepan, heat preserves until runny. Using a pastry brush, lightly coat apples. Refrigerate pie for at least 1 hour before serving.
Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!