When you want to serve something different for dessert, turn to my unique treat. The cheesecake-like pie features slices of tart apples and a delectable caramelized topping.—Lisa Dilworth, Grand Rapids, Michigan
- 2/3 cup chopped pecans
- 1/2 cup packed brown sugar
- 3 tablespoons butter, melted
- Pastry for double-crust pie (9 inches)
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1 tablespoon plus 1 cup sugar, divided
- 1 teaspoon vanilla extract
- 4 cups thinly sliced peeled tart apples
- 1/4 cup all-purpose flour
- 2 tablespoons lemon juice
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- In a small bowl, combine the pecans, brown sugar and butter; spread into a greased 9-in. pie plate. Roll out one pastry to fit the pie plate; place over pecan mixture. Trim pastry even with edge of plate.
- In a small bowl, beat the cream cheese, cheddar cheese, 1 tablespoon sugar and vanilla until blended; spread over pastry. In large bowl, combine the apples, flour, lemon juice, cinnamon, ginger and remaining sugar; pour over cheese mixture.
- Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
- Bake at 375° for 45-50 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Serve warm. Yield: 6-8 servings.
Originally published as Upside-Down Apple Cheese Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p137
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