Apple pie with cream cheese is a wonderful homemade dessert that combines a buttery, tender pastry with a rich and aromatic apple filling. Juicy yellow apples, cinnamon, lemon and brown sugar create an irresistible flavour that evokes autumn and cherished family moments. The cream cheese gives the pastry a unique texture and a pleasantly velvety taste, while the biscuits help the filling set properly. It is an ideal choice for an everyday dessert, but also perfect for serving to friends and loved ones. It is delicious served warm, on its own or with a scoop of vanilla ice cream.
Apple Pie with Cream Cheese
Apple pie with cream cheese is a wonderful homemade dessert that combines a buttery, tender pastry with a rich and aromatic apple filling. Juicy yellow apples, cinnamon, lemon and brown sugar create an irresistible flavour that evokes autumn and cherished family moments.
Ingredients
For the base & the topping
- 400 grams self-raising flour
- 75 grams granulated sugar
- 1 sachet vanilla sugar
- ½ tsp salt
- ¼ tsp baking powder
- 170 grams cream cheese
- 250 grams unsalted butter
- 60 grams heavy cream
- 2 tsp vinegar
For the Filling
- 1½ kg yellow apples
- Juice of 1 lemon
- 60 grams granulated sugar
- 50 grams brown sugar
- ½ tsp cinnamon
- 50 grams unsalted butter
- 20 grams cornflour cornstarch
- 2 Digestive biscuits
Instructions
- Peel and slice the apples thinly. Place them in a large bowl together with the lemon juice, sugar and cinnamon. Mix well and leave them to stand for 30 minutes.
- To make the pastry, place the flour, sugar, vanilla sugar, salt and baking powder in a bowl. Add the cream cheese and rub it into the flour mixture. Add the chilled butter, cut into small pieces, and rub it in until the butter pieces are about the size of peas. Add the cream and vinegar and knead very lightly until a dough forms. Divide the dough into two portions. Shape each portion into a disc, wrap in cling film and refrigerate for 30 minutes.
- Drain the apples and place their juices in a small saucepan together with the butter. Bring to a boil and cook until the mixture reaches the consistency of a light caramel.
- Mix the apples with the cornflour and pour the caramel mixture over them. Mix well.
- Roll out one disc of pastry to fit the size of the baking dish. Line the dish with the pastry and sprinkle the base with the crushed Digestive biscuits. Fill with the apple mixture. Roll out the second disc of pastry and place it over the apples. Using a knife, make 6 cuts, approximately 2 cm long, to allow the steam to escape during baking.
- Bake in a preheated oven at 200°C (392°F), fan-assisted, for 20 minutes. Then reduce the temperature to 175°C (347°F) and continue baking for a further 30–40 minutes. If necessary, cover the edges with aluminium foil to prevent them from browning too much.
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