This pie cooks at a high temperature, so you need to keep an eye on it so it doesn't burn!
Preheat oven 450°F
For the Apple Topping
4 Granny Smith Apples- peeled, cored and sliced
2 tbs butter
1/2c sugar
juice of ½ lemon
1 tbs orange juice or Grand Marnier
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
2 tbs cornstarch dissolved in 2 tbs water
In a pan over medium heat, melt butter and add apples. Cook until apples begin to release their juices. Add sugar, lemon juice and orange juice (or Grand Marnier if using). Stir until sugar dissolves and sauce begins to form on apples. Stir in cinnamon, nutmeg and allspice. Add 1 tablespoon of the cornstarch mixture and cook for a minute. If the sauce is too thin, add another tablespoon of the cornstarch mixture. The amount of cornstarch you use will depend on the juiciness of the apples. Set aside and cool while you prepare the crust and cheese layers.
For the Crust
1/2 cup butter
1/3 cup sugar
1/4 tsp vanilla
1 cup flour
Blend butter and sugar in the food processor, and then add vanilla and flour scraping the sides of the mixer. The mixture should uniform and crumbly like sand.
For the Cheese Filling
1 large package of cream cheese
1 tsp vanilla
4 tbsp sugar
1 egg
Blend all ingredients together until smooth.
Assembly
- Grease a 9-inch deep pie pan.
- Press dough into the bottom and sides of the pan. (Note: the dough may not cover the entire sides of the pie pan; it is more important to have it cover the bottom and come up evenly on the sides of the pan.
- Spread cheese mixture evenly over the crust.
- Spread apple mixture evenly over the cheese layer.
Bake pie for 10 minutes at 450 degrees: Reduce oven temperature to 400 degrees and continue to bake another 20 minutes. Cool pie completely before serving.
