| IDAHO CENTENNIAL APPLE PIE |
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Makes One 10-inch Pie 8 ServingsCRUST 10-inch Classic CRISCO Double Crust CHEESECAKE FILLING 1 package (8 ounces) cheese, softened cream 1/3 cup sugar 1 egg 1 tablespoon juice apple 1/2 teaspoon vanilla APPLE FILLING 1 cup sugar 3 tablespoons cornstarch 1/2 teaspoon cinnamon 1/4 teaspoon salt 6 cups sliced, peeled Jonathan apples (about 2 pounds or 6 medium) 1/4 cup apple juice 2 tablespoons butter or margarine For crust, prepare (see Classic Crisco Pie Crust recipe). Roll and press bottom crust into 10-inch pie plate. Do not bake. Heat oven to 425ºF. For cheesecake filling, combine cream cheese, 1/3 cup sugar, egg, 1 tablespoon apple juice and vanilla in small bowl. Beat at medium speed of electric mixer until creamy. Pour into unbaked pie crust. For apple filling, combine 1 cup sugar, cornstarch, cinnamon and salt in large saucepan. Add apples, 1/4 cup apple juice and butter. Cook and stir on medium heat until mixture comes to a boil. Reduce heat. Cover. Simmer 2 minutes. Spoon over cheesecake filling. Moisten pastry edge with water. Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape. Bake at 425ºF for 40 minutes or until filling in center is bubbly and crust is golden brown. Cover edge with foil, if necessary, to prevent overbrowning. Cool to room temperature before serving. Refrigerate leftover pie. |
