- 10
- 30 mins
- 135 mins
Ingredients
- 6 Granny Smith apples, peeled, sliced (about 6 cups)
- 3/4 cup granulated sugar
- 1-1/2 cups plus 3 Tbsp. flour, divided
- 1 tsp. ground cinnamon
- 1/2 cup Cracker Barrel Shredded Old Cheddar Cheese
- 3/4 cup cold butter, cut into small pieces
- 175 g (3/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
- 1 egg, beaten
- 2 Tbsp. coarse sugar
Preparation
Step 1
Heat oven to 350ºF.
Toss apples with granulated sugar, 3 Tbsp. flour and cinnamon. Let stand 15 min.
Meanwhile, combine remaining flour and cheddar in large bowl. Cut in butter and cream cheese with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape into ball.
Reserve 1/3 of the dough. Flatten remaining dough into disk; roll out between 2 lightly floured sheets of parchment paper to 10-inch round. Discard top sheet of parchment paper. Spray 9-inch pie plate with cooking spray; invert over dough. Holding plate and dough together, flip pie plate over. Discard second sheet of parchment paper. Gently press dough onto bottom and up side of pie plate. Flute edge.
Spoon apple mixture into crust. Roll out remaining dough; cut into decorative shapes with cookie cutters or sharp knife. Place over pie; brush with egg. Sprinkle with coarse sugar. Place pie plate on baking sheet.
Bake, on bottom oven rack, 1 hour 10 min. to 1 hour 15 min. or until juice begins to bubble around edge and pastry is golden brown, covering loosely with foil after 35 min.