Apple Cream Pie

By JJCR

Ingredients

• 9 inch graham cracker pie crust:
• Oven Temperature 350.
• 1 3/4 cups graham cracker crumbs, about 24 crackers
• 1/4 cup sugar
• 1 tsp. cinnamon
• 1/2 cup butter, melted
• Filling:
• 1 envelope unflavored gelatin
• 2/3 cup sugar
• 2/3 cup apple juice
• 2-3 oz. packages cream cheese, softened
• 1 tbsp. lemon juice
• 2 medium apples
• 1/2 cup heavy cream, whipped
• Opps! I used 2-8 oz. packages of cream cheese, now I don't know what it would be if I used 2-3 oz., but this was really good.

Preparation

Step 1

CRUST:
Mix all ingredients. Reserve 1/4 cup crumb mixture for topping. Press remaining mixture firmly and evenly in bottom and sides of a 9 inch pie pan. Bake 10 minutes. Cool.

FILLING:
Mix gelatin and sugar in a small saucepan. Gradually stir in apple juice. Cook over medium heat, stirring constantly until gelatin is dissolved. Refrigerate until slightly thickened. Beat cream cheese and lemon juice in a small mixer bowl. Add gelatin and beat until smooth, about 1 minute. Refrigerate until thickened Pare, quarter and core apples. Shred apples directly into gelatin cheese mixture, working quickly to prevent apples from darkening. Fold in whipped cream. Pour into crust and sprinkle with reserved crumbs. Refrigerate at least 4 hours but no longer than 24 hours. Amount: 6-8 servings

HARVESTLAND COOKBOOK
I didn't add the apples, but we liked it anyway. Next time I will try adding apples.