Fall-O me in to the kitchen for Apple Cheesecake Pie!

I had a few apples and a block of cream cheese I needed to use up, so I surfed the internet to find the perfect recipe..and boy did I ever! 

I found myself on the Crisco website.  

I promised you tried and true recipes! 
I can honestly say that I have tried this recipe...
and it is true-ly one of my favorites! 
 

The creamy bottom with the apples and cinnamon on top...
you won't need any ice-cream to top off this apple pie!
 
APPLE CHEESECAKE PIE

    Refrigerated Double Pie Crust

  (or you can make your own)

Cheesecake Filling

1 (8 oz.) package cream cheese, softened 
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)

(I used 6 medium)

2 tablespoons butter

Heat oven to 375*

 Place pie crust in 9-inch pie plate. 

Press to fit without stretching dough. Trim even with pie plate.

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. 

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. 

Place pie crust dough on top.

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.
(do not forget this step...I learned by past experience!)

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.