Honey Crisp Apple Pie With Cream Cheese Crust Recipe


2 cups all-purpose flour
1/4 teaspoon fine salt
8 ounces cold cream cheese, cubed
2 sticks (1 cup) cold unsalted butter, cubed
1 teaspoon vanilla extract
1 large egg yolk 

Apple filling-
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
6 to 7 cups thinly sliced peeled honey crisp apples
1 tablespoon lemon juice

Additional raw sugar
1 egg yolk and a slash of water

In a small bowl, combine the sugars, flour, and spices; set aside. In a large mixing bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit the top of the pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
Beat egg yolk with a splash of water; brush over pastry. Sprinkle with raw sugar. Cover edges loosely with foil.
Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Yield: 8 servings.
If you try it out tag me @laniebuck so I can see! Enjoy!