This pie is Sexy! Salted caramel, perfect flaky pie dough,
sweet caramelized apple slices, infused in a cream cheese
center, then topped with fresh whipped cream.
The pie uses 4 of my recipes which can be made ahead.
Pie can be made 3-4 days before serving, just keep chilled.
The final staging can be done just before serving.
Apple Cheese Pie
Butter bottom of 8 inch pie pan. Roll or press dough to 2/8-
1/8 inch thick. Place in bottom of pie pan. Dock all over by
piercing whit a fork. Bake at 400°- 425° for about ten
minutes. Remove and cool, it should look like this picture.
Press or roll dough to 2/8-1/8 inch thickness and cover
sides of pie pan & press to meet bottom.
Brush both bottom & sides with well beaten egg white.
Bring next 4 ingredients & eggs to room temperature.
Whip with dough hook or paddle to just blended.
- *raw milk cream cheese see recipe above
- or 2, 8 oz. packages organic cream cheese
- 1 cup fine raw cane sugar
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
In different bowl beat yokes.
- 3 egg yokes
Beat yokes into cream cheese sugar mix.
In yet another bowl beat egg whites to stiff.
- 3 eggs whites
New bowl again, whip cream to stiff.
- 1/2 cup organic cream
- 3/4 cup caramelized apples
Gently fold apples, & whipped cream into mix.
Fold in egg whites.
Pour into pie shell.
Bake at 275° for 1 hour.
Let cool with oven door open 1 hour. Remove &
set out until pie is room temperature. Cover &
chill in refrigerator 12-28 hours.
Before serving, cover all but edges with salted
caramel sauce. Caramelized apples, and whipped
cream draped with more salted caramel sauce.