Apple and cream cheese pie

Apple Pie Cream Cheese

By Sarah On September 9, 2014 &nbsp| &nbspUpdated: March 13, 2021

Hey, guys! I am SUPER excited to introduce you to one of closest blogging friends who’s going to be guest-posting for me today to celebrate Apple Week on my blog!

Give a warm welcome to the talented Isabelle from She Likes Food.— Take it away, Izzy!

Thank you so much to Sarah for inviting me here to share an apple themed recipe with your readers today!

I probably shouldn’t admit this, and please don’t hate me for saying this, but when I was younger I hated apple desserts. I know, it is kind of crazy, but I did. I loved eating raw apples, but there was something I just couldn’t get on board with when it came to cooked apples.

Unfortunately for me, my sister and my mom both loved apples desserts. Apple pie and apple crisp were two of my mom’s favorite recipes to make and my sister would request them all the time. I didn’t despise them enough that I wouldn’t eat them, because, hello, it was a dessert after all and I wasn’t completely stupid! But I would usually just eat the buttery, crispy topping off the crisp and leave the apples behind. And when it came to apple pie I would find the piece with the least filling and the most crust and load on the vanilla ice cream so that the ice cream to pie ratio was about 10:1.

That being said, you may wonder why the heck I am sharing an apple recipe today. Well, thankfully over the years I have come to love apple desserts! But, true to my younger tastes, I do still love eating them with lots of ice cream or some type of sweet creamy topping.

Before Sarah asked me to share an apple recipe with you, I had been kicking around some type of flavored cream cheese recipe in my head. After I agreed, I started thinking of all the apple recipes I could make, really there are like millions, but I finally decided on an apple pie flavored cream cheese. If you are anything like me, you love flavored cream cheese and eat more of it straight out of the tub with a spoon than actually ends up on your bagel. For that reason, I don’t buy it very often, but I thought this apple pie cream cheese would be a nice treat and it would help get me in the mood for fall weather, that I keep telling myself will eventually come my way!

This apple pie cream cheese gives you the excuse to have apple pie flavors for breakfast and you don’t even need to feel guilty about it 🙂 Thanks again, Sarah, for having me!

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Apple Pie With Cream Cheese Pastry

Nutrition Facts (per serving)
614	Calories
39g	Fat
61g	Carbs
7g	Protein

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Nutrition Facts
Servings: 8
Amount per serving
Calories	614
% Daily Value*
Total Fat 39g	50%
Saturated Fat 21g	106%
Cholesterol 114mg	38%
Sodium 831mg	36%
Total Carbohydrate 61g	22%
Dietary Fiber 5g	16%
Protein 7g
Calcium 148mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

A rich and delicious cream cheese pastry makes this apple pie inviting and extra special. Sprinkle some decorative sugar over the glaze just before baking.

Using a combination of Granny Smith and Golden Delicious apples in this pie balances the sweet taste with tartness.

Ingredients

• For the Pastry:
• 12 tablespoons unsalted butter (6 ounces, room temperature)
• 6 ounces cream cheese (room temperature)
• 2 1/2 cups all-purpose flour (11 ounces, plus more for rolling)
• 6 tablespoons heavy cream
• 1 tablespoon sugar
• 1/2 teaspoon salt
• For the Filling:
• 8 medium apples (baking variety)
• 1 tablespoon lemon juice
• 1/4 cup all-purpose flour
• 2 tablespoons cornstarch
• 1/2 cup sugar
• 1/4 cup brown sugar (packed)
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 dash salt
• 2 tablespoons butter (cut in small pieces)
• For the Egg Wash/Glaze:
• 1 egg yolk
• 1 tablespoon milk
• Optional: sugar

Steps to Make It

Gather the ingredients.

For the pastry, using an electric mixer, beat the 12 tablespoons of butter and the cream cheese until creamy.

Add the cream and beat until smooth.

Add the flour, sugar, and salt. Beat on low speed just until the dough holds together.

Turn out onto a generously floured surface. Gather into a ball, knead a few times, and divide into two equal pieces.

Shape into disks and wrap in plastic wrap. Refrigerate for 30 minutes.

Meanwhile, prepare the apples. Peel, core, and slice the apples into thin wedges.

Combine the slices in a large bowl with the lemon juice, 1/4 cup of flour, cornstarch, 1/2 cup granulated sugar, brown sugar, cinnamon, nutmeg, and a dash of salt.

Toss to combine the ingredients.

On a well-floured surface with a floured rolling pin, roll out one disk to a 12-inch circle.

Transfer to the pie pan and press in the bottom and up the sides. Trim edge.

Fill the pastry-lined pie pan with the apple mixture.

Preheat the oven to 375 F.

Take the second disk out of the refrigerator and roll out on a floured surface with a floured rolling pin.

Transfer to the filled pie pan. Fold and crimp the edge as desired.

With a sharp paring knife cut several slits in the top of the pie.

Combine the egg yolk and milk or cream.

Brush the top of the pie lightly and sprinkle with a little granulated sugar or cinnamon sugar blend.

Place the pie in the oven on a large sheet of foil.

Bake for 50 to 60 minutes, until the apple filling is tender and the pastry is golden brown.

If the crust edge is getting too brown before the apples are tender, gather the foil up and over the edge all around the pie or make a foil ring about 12 inches in diameter and 2 inches in width.*

*Put the foil ring on the pie before baking and take it off before the end of baking, or put it on after the crust is well browned.

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Jessie Sheehan — Apple Crumb Pie with a Cream Cheese Crust

For the Pie Dough

• 1 ¼ cups all-purpose flour
• 1 tbsp granulated sugar
• 1⁄4 tsp baking powder
• 1/2 tsp salt
• 4 oz cream cheese, chilled, cubed
• 1/2 cup unsalted butter, chilled, cubed
• 1 tbsp apple cider vinegar, chilled
• 1 tbsp ice water
• 1 egg white for brushing on the bottom crust pre-bake, reserve the yolk for brushing on the fluted edges

• 1 cup all-purpose flour
• 1/2 cup light brown sugar
• Rounded 1/4 teaspoon kosher salt
• 1 teaspoon baking powder
• 1/2 cup unsalted butter, cold, diced into small pieces
• Turbinado sugar for sprinkling

• 2/3 — 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves
• pinch of allspice
• 1/4 teaspoon kosher salt
• 4 teaspoons cornstarch
• 2 pounds apples, about 4 large ones, such as granny smith and honey crisp

• One yolk 1 tablespoon water
• Pinch of kosher salt

DIRECTIONS:

To make the crust, combine the flour, sugar, baking powder and salt in the bowl of a food processor fitted with the metal blade and process briefly to combine. Add the cream cheese and butter, and pulse until the butter and cream cheese are broken up but are still in small chunks.

Dump the dough into a medium bowl and sprinkle the vinegar and ice water over it. Toss the dough with your hands in order to evenly distribute the liquid, and then knead the dough in the bowl until a bit of dough can be pinched together between two fingers and hold its shape. Bring the dough together into a disk, wrap in plastic wrap and refrigerate for at least 2 hours or up to 3 days.

Remove the disk from the refrigerator, lightly flour a work surface, and roll it into a 10 or 11-inch circle. Place it in a 9-inch pie plate, crimp the edges and brush the egg white over the bottom of the dough. This will protect the pie from developing a soggy bottom while it bakes. Transfer to the freezer for one hour.

Preheat the oven to 400°F

To make the crumb topping, combine all of the topping ingredients in a medium bowl and using your fingers, rub the butter into the dry ingredients until you the mixture forms one large clump. Place in the refrigerator while you prepare the filling.

To make the filling, whisk the sugar, spices, salt and cornstarch in a large bowl and whisk to combine. Peel and core the apples and slice them quite thin, about 1/4 inch thick, or thinner. Add the slices to the sugar mixture and stir with a wooden spoon until evenly coated.

To make the egg wash, combine the egg yolk, water and salt in a small bowl, and brush along the crimped edge of the crust.

Pile the apples in the crust and cover in the crumb, forming it into little clumps as you do so and pressing it down lightly to adhere. Leave a bit of the filling exposed at the top of the pie, so that you can see it when it is bubbling and ready to be pulled from the oven.

Place on a parchment-lined cookie sheet, and bake for about 1 hour and fifteen minutes, rotating at the halfway point and tenting with foil. The pie is ready when the filling bubbles in the center, and/or the internal temp of the pie registers 195°f.

Let rest until it reaches room temperature, about 3 hours if you are feeling patient. If not, at least two hours. Serve slices with vanilla ice cream. The pie will keep lightly covered in plastic wrap on the counter for up to three days.

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Apple Cream Cheese Hand Pies

A recipe for apple cream-cheese hand pies. The dollop of cream cheese nestled under the pie filling makes these desserts flaky, buttery, apple-y perfection.

Apple season is a busy time in our house. If you’ve been meaning to visit, it’s a good time to stop by. I treat the months of October and November as one long lead-up to Thanksgiving, which, coincidentally, is one of my favorite holidays. Thanksgiving is all about my favorite things: family, friends, and eating. The kitchen smells amazing for weeks at a time as I churn out pies, tarts, apple butter and gallons of applesauce.

All of these apple desserts mean I need a tremendous quantity of apples.

This year, I decided to get my apples straight from the source. I wrangled my friend Rachael into going with me on a you-pick apple adventure about an hour north of San Francisco.

In addition to picking some apples for eating, I was also in search of seconds.

Seconds are the apple-lover’s gold mine. The apples are a little worse for the wear, with a few nicks and dings or even a soft spot or two, but applesauce doesn’t care. The seconds go into the pot and emerge just as tasty as the perfect apples. For baked goods, I just cut out the mushy spots and my dessert eaters are none the wiser. Seconds often cost half the price of first-quality apples. This is key when you’re looking to buy more apples than you can carry.

On our apple-picking adventure day, we arrived at the orchard after making the short drive north to Sebastopol. My bulk-apple mission in mind, my first stop was the little tent where an old woman sat minding the cash register. “I want to buy bulk apples for canning; do you have any seconds available for purchase in large quantities?” I asked. The old woman sitting behind the desk cocked her head to one side and looked at me quizzically. “You’ll have to ask my husband,” she said, gesturing to her right.

I found him around the corner of one of the farm buildings and repeated my inquiry. He also seemed a little taken aback. “We don’t usually sell the seconds,” he said. “We use them to make juice.” He paused and thought a little longer. “You mean you want to pick them up off the ground?”

“I guess I could sell you a few boxes,” he said. “We keep them in the cooler before we make them into juice.”

“That would be perfect! Of course, we still want to pick our own apples, too, but I would be ever-so-appreciative if I didn’t have to pick all fifty pounds by myself,” I responded with a laugh, also relieved that I didn’t have to pick all fifty pounds off the dusty orchard grounds.

The first desserts to come out of the trunk-load of apples we lugged home that day were these gorgeous apple cream cheese hand pies. To be completely honest, this is my first foray into hand pies. You’d never guess, though—they came out perfectly. Flaky and buttery and apple-y and sweet. And as a crust lover, the crust-to-filling ratio on these babies is off the chain.

The secret ingredient, though? The dollop of Philadelphia Cream Cheese nestled under the apple pie filling. I included it on a whim, and I feel like I’ve broken some sort of dessert sound barrier. This is next-level stuff. They are definitely going to make an appearance on my Thanksgiving table.

With the holiday right around the corner, I want to put Philadelphia Cream Cheese in all my pie-related recipes. It’s made with fresh milk and real cream—no preservatives. Nothing tastes quite like it. It just added this unexpected creamy richness to the hand pies that really complemented the filling nicely. It’s really the start of something beautiful.

Thanks so much for reading A Side of Sweet! For more Sweet in your life, you can find me on Instagram, Pinterest, Facebook, YouTube, Bloglovin’, Snapchat (@asideofsweet), or Twitter, or subscribe to receive a weekly email with new posts (see sidebar).

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