Description
This delicious Homemade Apple Pie combines a flaky, buttery crust with a creamy cheesecake layer and sweet apple pie filling, creating a perfect dessert for any occasion. The pie features a golden top crust, which can be a solid layer or a lattice, brushed with egg wash for a shiny finish and baked to perfection.
Ingredients
Pie Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup cold butter (unsalted and diced)
- 1/4 cup cold shortening (diced)
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon ground cinnamon (optional)
- 1/2 teaspoon ground nutmeg (optional)
- 4 tablespoons cold water
Cheesecake Layer
- 1 package (8 oz) cream cheese (room temperature)
- 1/4 cup white sugar
- 1 egg
- 1/4 cup cream (room temperature)
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Apple Pie Filling
- 2 cans (20 oz each) apple pie filling (4 cups), or 6 cups if not using cheesecake layer
Pie Crust Top and Egg Wash
- 1 egg
- 1 tablespoon milk
- Sugar for sprinkling on top
Instructions
- Make Pie Crust Dough: In a food processor, combine the flour, salt, sugar, cinnamon, and nutmeg. Add cold butter and shortening and pulse until the mixture resembles coarse crumbs. Add cold water and pulse until dough just comes together. Alternatively, mix by hand using a pastry blender or fingers.
- Chill Dough: Shape the dough into two balls (one for bottom crust, one for top crust), wrap in plastic wrap, and refrigerate for at least 3 hours or overnight.
- Roll Bottom Crust: Lightly dust a flat surface with flour, roll out one dough ball to fit a 9-inch pie plate. Transfer and press dough evenly into bottom and sides of the plate.
- Prepare Cheesecake Layer (Optional): In a mixer, beat cream cheese, flour, and sugar until light and fluffy. Add egg, cream, and vanilla extract and beat until smooth and creamy, scraping down sides as needed.
- Add Cheesecake Layer to Crust: Spread the cheesecake batter evenly onto the bottom crust and smooth the surface with a spatula. Freeze for about 1 hour until firm enough to hold the apple pie filling.
- Add Apple Pie Filling: Spoon the apple pie filling on top of the cheesecake layer, leveling it with a spatula.
- Prepare Top Crust: Roll out the second dough ball to fit the pie. Either cover the pie filling fully or cut into one-inch strips and arrange as a lattice top.
- Seal and Trim Edges: Trim edges leaving a half-inch overhang, fold the dough under itself, and seal the edges by pressing with fingertips.
- Make Egg Wash: Whisk together egg and milk until combined. Brush the top crust and edges with egg wash and sprinkle with sugar.
- Bake the Pie: Preheat oven to 375°F (190°C). Bake the pie for 55 minutes until the crust is golden and cooked through.
- Cool and Serve: Remove the pie from the oven and cool on a wire rack. Serve warm immediately if cheesecake layer was omitted, otherwise chill the pie for at least 3 hours before slicing and serving.
Notes
- Refrigerating the dough balls helps to relax the gluten and makes rolling easier.
- The cheesecake layer is optional but adds a rich creamy texture that balances the sweetness of the apple filling.
- Freezing the cheesecake layer before adding apple filling prevents layers from mixing.
- For traditional presentation, create a lattice top with the top crust dough.
- Using cold ingredients for the crust ensures a flakier texture.
- The pie can be made a day ahead and refrigerated; let it come to room temperature before serving for best flavor.
