08 Mar 2015

Apple Cream Cheese Pie

No Comments Baking and Tarts / Pies

Cream cheese… in a pie?! Yep – in honour of Pi Day on 3.14.15 (which happens to be my birthday), this apple pie has a whole wheat crust and a layer of cheesecake between the crust and apples. Combined with a lattice top and cinnamon sugar it’s a great alternative to a birthday cake.

Apple Cream Cheese Pie
Prep time
Cook time
Total time
Serves: 10" pie
  • 225g (1c) butter
  • 420g (3c) flour (I prefer whole wheat)
  • 1 egg
  • 5 tbsp+ cold water
  • 1 tbsp white vinegar
  • 1 tsp salt
Cheesecake Layer
  • 225g (8 oz) cream cheese
  • 50g (1/4c) caster sugar
  • 1 egg
Apple Filling
  • 6 large apples, peeled, cored and sliced/diced
  • ½ tbsp lemon juice
  • 90g (6 tbsp) caster sugar
  • 1 tbsp cinnamon
  • ¼ tsp nutmeg
  • 3 tbsp cornflour
  • Cinnamon sugar (or more cinnamon)
  1. Using a food processor, blitz the flour, salt and butter until pea sized chunks form.
  2. Add the egg, vinegar and 5 tbsp water. Mix, adding 1 tbsp water at a time if needed, until the dough comes together.
  3. Split the dough in half, wrap in plastic and either chill overnight or freeze for 20 mins.
After chilling...
  1. Preheat the oven to 175C/350F.
  2. Divide the dough in half and roll out to the thickness of a £1 coin. Line a pie dish(es) and keep the rest of the pastry in the fridge.
  3. Fill with foil and baking beads and bake for 15 mins, remove the beans and bake for another 10 mins. *
Cheesecake and Apple Layers
  1. Beat the cream cheese and sugar until combined, then add the egg and mix well.
  2. Spread onto the bottom of the crust.
  3. Mix the ingredients for the apple filling in a large bowl with a spatula to coat evenly.
  4. Spread over the cheesecake layer (including the juice).
  5. Use the remaining pastry to create a lattice top.
  6. Sprinkle with cinnamon sugar and bake for 40-60 mins depending on the size of your pie. It's done when golden brown and bubbling.
  7. Cool completely before slicing.
I'm never sure whether to blind bake or not, it depends on the filling. There's quite a lot of moisture in the apples and cream cheese so the crust definitely needs blind baking before filling.


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