Dutch Apple Cream Pie

The 4th of July is coming up & I guess that means it's time to share my favorite apple pie recipe.  I have a hard time eating canned apple pie filling when fresh apple pie just tastes so much better!  I make this for Thanksgiving & Christmas almost ever year as well, so this recipe is definitely worth making again & again.  You will love it!

Dutch Apple Cream Pie

Recipe by: Amber (Dessert Now, Dinner Later!)

Apple Filling:

• 8 cups sliced apples (5-6 small/medium apples)
• 1 Tbsp freshly squeezed lemon
• ¼ cup brown sugar
• ¼ cup granulated sugar
• 1 ½ tsp cinnamon
• ¼ tsp nutmeg 
• ¼ tsp salt 
• 2 Tbsp butter 
• 3 Tbsp cornstarch 

Cream Cheese Layer:

• 4 oz cream cheese (best if full fat)
• 2 1/2 Tbsp sugar
• 1/8 tsp vanilla
• *If you want it really creamy & have a deep pie dish, double this part.

Cinnamon Streusel Topping:

• 1/4 cup of butter (1/2 stick), room temperature
• 1/2 cup brown sugar
• 1/2 cup oats
• 1/4 cup flour
• 1/2 tsp cinnamon

1. In a large bowl combine apples, lemon juice, sugars, cinnamon, nutmeg & salt, & toss to mix. Allow apples to macerate at room temperature for 30 minutes. 
2. Meanwhile, prepare cream cheese layer by whipping the cream cheese with sugar & vanilla until smooth (1 min.)  Refrigerate until ready to use.
3. Prepare cinnamon streusel topping by placing all ingredients in a bowl & cutting the butter in with a pastry blender (or a fork will work just fine) until crumbly & incorporated.  Set aside until ready to use.
4. Pour apples into strainer & capture the liquid, about ½ cup.  In a saucepan, combine the liquid & add the butter.  Over medium heat, boil down the liquid to about 1/3 cup, or until syrupy & lightly caramelized, swirling the liquid, NOT stirring.
5. Meanwhile, transfer apples to bowl & toss with cornstarch until it disappears.  Add liquid after it has reduced & toss with the apples.
6. In a prepared pie shell, spread the layer of cream cheese & pour apple mixture on top. Top pie with prepared streusel & bake 1 hour 15 minutes at 350*F or until apples are tender & the filling is bubbling.  *Make sure to place a baking sheet on the rack below your pie to catch any syrup that may bubble over if your pie shell is particularly full.

*Absolutely amazing warm & crisp from the oven with cold vanilla ice cream melting on the top!

The 4th of July is coming up & I guess that means it's time to share my favorite apple pie recipe.  I have a hard time eating canned apple pie filling when fresh apple pie just tastes so much better!  I make this for Thanksgiving & Christmas almost ever year as well, so this recipe is definitely worth making again & again.  You will love it!

Dutch Apple Cream Pie

Recipe by: Amber (Dessert Now, Dinner Later!)

Apple Filling:

• 8 cups sliced apples (5-6 small/medium apples)
• 1 Tbsp freshly squeezed lemon
• ¼ cup brown sugar
• ¼ cup granulated sugar
• 1 ½ tsp cinnamon
• ¼ tsp nutmeg 
• ¼ tsp salt 
• 2 Tbsp butter 
• 3 Tbsp cornstarch 

Cream Cheese Layer:

• 4 oz cream cheese (best if full fat)
• 2 1/2 Tbsp sugar
• 1/8 tsp vanilla
• *If you want it really creamy & have a deep pie dish, double this part.

Cinnamon Streusel Topping:

• 1/4 cup of butter (1/2 stick), room temperature
• 1/2 cup brown sugar
• 1/2 cup oats
• 1/4 cup flour
• 1/2 tsp cinnamon

1. In a large bowl combine apples, lemon juice, sugars, cinnamon, nutmeg & salt, & toss to mix. Allow apples to macerate at room temperature for 30 minutes. 
2. Meanwhile, prepare cream cheese layer by whipping the cream cheese with sugar & vanilla until smooth (1 min.)  Refrigerate until ready to use.
3. Prepare cinnamon streusel topping by placing all ingredients in a bowl & cutting the butter in with a pastry blender (or a fork will work just fine) until crumbly & incorporated.  Set aside until ready to use.
4. Pour apples into strainer & capture the liquid, about ½ cup.  In a saucepan, combine the liquid & add the butter.  Over medium heat, boil down the liquid to about 1/3 cup, or until syrupy & lightly caramelized, swirling the liquid, NOT stirring.
5. Meanwhile, transfer apples to bowl & toss with cornstarch until it disappears.  Add liquid after it has reduced & toss with the apples.
6. In a prepared pie shell, spread the layer of cream cheese & pour apple mixture on top. Top pie with prepared streusel & bake 1 hour 15 minutes at 350*F or until apples are tender & the filling is bubbling.  *Make sure to place a baking sheet on the rack below your pie to catch any syrup that may bubble over if your pie shell is particularly full.

*Absolutely amazing warm & crisp from the oven with cold vanilla ice cream melting on the top!