apple cheesecake pie

  Prep Time: 1 hrs Cook Time: 40 min

Yield: 8 servings 

CRUST
Double Crust	Classic Crisco Pie Crust
CHEESECAKE FILLING
1 (8 oz.)	package cream cheese, softened
1/3	cup sugar
1	large egg
1	tablespoon apple juice
1/2	teaspoon vanilla extract
APPLE FILLING
1/2	cup sugar
1	tablespoon cornstarch
1/2	teaspoon ground cinnamon
1/4	teaspoon salt
6	cups peeled, cored, sliced Jonathon or Granny Smith apples (about 2 lbs. or 4 large)
2	tablespoons butter

1.	PREPARE recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Heat oven to 375°F.
2.	COMBINE cream cheese, 1/3 cup sugar, egg, apple juice and vanilla in small bowl. Beat with electric mixer on medium speed until creamy. Spread evenly in unbaked pie crust.
3.	COMBINE 1/2 cup sugar, cornstarch, cinnamon and salt in small bowl. Place apple slices in large bowl. Sprinkle with sugar mixture and toss to coat. Spoon over cheesecake filling in pie crust. Moisten pastry edge with water.
4.	ROLL out dough for top crust Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
5.	BAKE 60 to 65 minutes or until apples are tender and crust is golden brown. Cool completely on wire rack before serving. Store in refrigerator.