Apple Pie Slices with Cream Cheese Frosting *

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So, my version is made in a rectangular 7 by 11 inch baking dish. My family of five and I can polish this whole thing off in about one evening and there are no leftovers (and my waistline is spared!!) Besides that, my version is thick and rustic, just like the orchard’s slices! And best of all; this cream cheese frosting is heaven on a plate! Understand that I LOVE cream cheese frosting and think it should be its own food group, to be slathered on anything sweet and devoured on a regular basis! When I told a friend that I put cream cheese frosting on apple pie her reaction was, “Really? And that doesn’t make it too sweet? (Too sweet? What’s that??) In reality, the cream cheese frosting is less sweet than the apple filling so the frosting actually gives a nice contrast to the apples’ tart sweetness. I simply adore it and I know you will too!
from two-in-the-kitchen.com

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Ingredients

  • For the filling
  • 1/2 c. panko bread crumbs
  • 6 large apples of at least two varieties (Granny Smith, Cortland, Honeycrisp, Ambrosia, etc)
  • 2 TBLS lemon juice
  • 1/3 c. sugar
  • 1/3 c. brown sugar
  • 2 TBLS flour
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2 TBLS butter
  • For the Cream Cheese Frosting
  • 3 oz. cream cheese (softened)
  • 2 TBLS butter (softened)
  • 1 c. powdered sugar
  • 1 t. milk
  • 1/2 t. vanilla
  • For the crust
  • 2 sheets of pie crust (use pillsbury refrigerated or make your own) When I make my own, I use the Cook's Illustrated "Foolproof" pie crust version. See below.
  • 2 1/2 c. flour
  • 2 TBLS sugar
  • 1 t. salt
  • 12 TBLS VERY COLD unsalted butter, cut into 1/4 inch pieces
  • 8 TBLS VERY COLD vegetable shortening cut into 4 pieces
  • 1/4 c. VERY COLD vodka (see notes)
  • 1/4 c. ice water

Preparation

Step 1

For the pie
Preheat oven to 375 degrees. Roll out pie crust to fit a rectangular 7 by 11 baking dish and fit it into the dish. Sprinkle the panko bread crumbs evenly onto the bottom of the pie crust.
Peel, core and thinly slice the apples and place them into a large bowl. Put in the lemon juice, both sugars, flour, cinnamon and nutmeg. Toss with apples until evenly coated. Pour mixture into baking dish on top of panko bread crumbs. Cut butter into squares and dot on top of apple filling.
Carefully cover with the second pie crust and form a raised edge. Cut several holes in the top of pie crust to vent.
Bake at 375 degrees for 15 minutes and then reduce to 350 degrees, baking for another 45-60 minutes. Test for doneness after the first 45 minutes. ( I always pull a piece of apple through the vent and check for the right texture)
Remove the pie to a cooling rack and allow to cool completely before frosting (at least an hour)

For the frosting
place all ingredients in a large mixing bowl and mix with a mixer until fully incorporated and smooth.
Frost on a fully cooled pie. Wait an additional hour before slicing into it so juices can settle. Pie makes approximately 8 slices.

For the crust (optional)
In a food processor, pulse 1 1/2 c. flour, sugar and salt until combined. Scatter butter and shortening over the top and pulse until combined and clumps are formed. Pause to scrape down bowl and sprinkle remaining cup of flour and pulse until dough has become evenly distributed around the bowl.
Transfer the mixture to a large bowl and sprinkle vodka and ice water over mixture. Stir dough together with a rubber spatula until it comes together.
Form dough into two large disks and wrap in plastic wrap. Place in the refrigerator for at least an hour. When dough is ready, flour a flat surface and roll out to the desired shape.

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