Apple Cheese Pie



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.


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