Crust:
1/2
cup butter, softened
1/3 cup sugar
1/4 tsp. vanilla
1 cup all-purpose flour
1/2 cup chopped pecans
1/3 cup sugar
1/4 tsp. vanilla
1 cup all-purpose flour
1/2 cup chopped pecans
Cream
Cheese Filling
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
1 egg, slightly beaten
1/2 tsp. vanilla
1 pkg. (8 oz.) cream cheese, softened
1/4 cup sugar
1 egg, slightly beaten
1/2 tsp. vanilla
Apple
Topping:
4
cups sliced apples (4-6 depending upon size)
1/3 cup sugar
1/2 tsp. ground cinnamon
1/3 cup sugar
1/2 tsp. ground cinnamon
Preheat
oven to 450 degrees. In a medium size
bowl combine crust ingredients. Press
into the bottom and 1 - 1 1/2" up the side of a 9" springform pan. Cream the filling ingredients together. Pour evenly over crust. In a large bowl toss together apples, sugar
and cinnamon. Evenly spoon over
filling. Bake at 450 degrees for 10
minutes. Lower heat to 400 and continue
to bake for 25 more minutes. Cool before
removing from pan. Serves 8-10.
Comments: I found this recipe in an old cookbook and after reading the ingredients I had to give it a try. I made 1 change and that was to the amount of pecans. When I chopped my pecans I found that I had about 3/4 cup instead of the 1/2 cup called for so I added them all. This is one dish that I could eat the crust by itself. I could eat the filling by itself. And I could eat the topping by itself. But when you put them all together you have one very delicious dish. For my apples I used Gala since that is what I happened to have on hand. They were perfect. The pecans give the crust wonderful taste and the texture is perfect. The filling comes out like a custard and the apple topping is perfectly sweet with just a little firmness. Don't miss trying this recipe.
Comment from Food Tester Carol: You may wonder how a person who was not at home for Easter dinner could possibly comment on this pie but I can tell you that the five people who were at home for Easter dinner insisted I write to tell you how marvelous it was. They told me that the flavors all worked so well together - form ground pecans in the crust, the cream cheese filling and the apples... and not too much sugar that the flavor of the apples was masked. My family wants me to make this pie at the next family gathering! They all loved it.
Comments: I found this recipe in an old cookbook and after reading the ingredients I had to give it a try. I made 1 change and that was to the amount of pecans. When I chopped my pecans I found that I had about 3/4 cup instead of the 1/2 cup called for so I added them all. This is one dish that I could eat the crust by itself. I could eat the filling by itself. And I could eat the topping by itself. But when you put them all together you have one very delicious dish. For my apples I used Gala since that is what I happened to have on hand. They were perfect. The pecans give the crust wonderful taste and the texture is perfect. The filling comes out like a custard and the apple topping is perfectly sweet with just a little firmness. Don't miss trying this recipe.
Comment from Food Tester Carol: You may wonder how a person who was not at home for Easter dinner could possibly comment on this pie but I can tell you that the five people who were at home for Easter dinner insisted I write to tell you how marvelous it was. They told me that the flavors all worked so well together - form ground pecans in the crust, the cream cheese filling and the apples... and not too much sugar that the flavor of the apples was masked. My family wants me to make this pie at the next family gathering! They all loved it.
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