I was looking through some cook books due to awful weather here and read this and had to post it. I must try this soon....
Glazed Apple Cheese Pie (Iowa)
1 three-ounce package cream cheese
1 tablespoon milk or sour cream
1 baked nine-inch pie shell
6 large apples that hold their shape as they cook, such as Rome or Delicious
1-1/2 cups plus two tablespoons water
1 cup sugar
1 stick cinnamon
2 tablespoons lemon juice
1 teaspoon grated lemon rind
2 tablespoons cornstarch
red food coloring
Soften the cream cheese with the milk or sour cream and spread over the bottom of the pie shell.
Peel the apples and cut into eights. Place one and one-half cups of the water and the sugar in a saucepan and bring to a boil. Drop in the apple pieces and cinnamon stick and simmer until apples are barely tender but not broken.
With a slotted spoon, remove apple pieces. Drain and let cool. Discard cinnamon stick. Measure one and one-quarter cups of the apple syrup.
Add lemon juice and lemon rind to apple syrup. Mix together the cornstarch and remaining water. Stir into apple syrup mixture. Bring to a boil, stirring, and cook two minutes over very low heat, stirring constantly. Color faintly pink with food coloring.
Fill the pie shell with apple pieces, arranging the top layer in an attractive pattern. Spoon glaze over the apples. Serve at room temperature.
Yield: 6 servings
This sounds very interesting ......
Glazed Apple Cheese Pie (Iowa)
1 three-ounce package cream cheese
1 tablespoon milk or sour cream
1 baked nine-inch pie shell
6 large apples that hold their shape as they cook, such as Rome or Delicious
1-1/2 cups plus two tablespoons water
1 cup sugar
1 stick cinnamon
2 tablespoons lemon juice
1 teaspoon grated lemon rind
2 tablespoons cornstarch
red food coloring
Soften the cream cheese with the milk or sour cream and spread over the bottom of the pie shell.
Peel the apples and cut into eights. Place one and one-half cups of the water and the sugar in a saucepan and bring to a boil. Drop in the apple pieces and cinnamon stick and simmer until apples are barely tender but not broken.
With a slotted spoon, remove apple pieces. Drain and let cool. Discard cinnamon stick. Measure one and one-quarter cups of the apple syrup.
Add lemon juice and lemon rind to apple syrup. Mix together the cornstarch and remaining water. Stir into apple syrup mixture. Bring to a boil, stirring, and cook two minutes over very low heat, stirring constantly. Color faintly pink with food coloring.
Fill the pie shell with apple pieces, arranging the top layer in an attractive pattern. Spoon glaze over the apples. Serve at room temperature.
Yield: 6 servings
This sounds very interesting ......