Upside Down Cheesecake Apple Pie Recipe 465

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Mix butter, 1/3 cup sugar, and 1 teaspoon vanilla extract in a bowl. Stir flour into mixture to make a workable dough. You might not need all the flour. Press the crust into a 9-inch pie dish.
• Mix cream cheese with egg, 1/4 cup sugar, and 1 tablespoon vanilla extract in a bowl. Pour cream cheese mixture into pie crust. Toss sliced apples with 1/3 cup sugar and cinnamon; top the cream cheese filling with the apple mixture. Sprinkle with sliced almonds.
• Bake pie in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the filling is set, 20 to 25 more minutes. Cool before serving.

Steps:

• Preheat oven to 400°F. Line a pie pan with the bottom pie crust. With mixer on high, combine cream cheese, sugar and vanilla until fluffy. Add in eggs and mix until combined. Pour cream cheese mixture into the pie crust. In large bowl, combine apples, lemon juice, sugar, flour and cinnamon. Gently place apples on top of cream cheese mixture. Top apples with second pie crust turning the crust inwards to bake. Cut a few small slits into the top of the pie. Line a pan with parchment paper and place the pie on the pan. Cover loosely with a piece of foil and bake 30 minutes. Remove foil and bake an additional 30 minutes or until the apples feel soft when a knife is inserted. Remove from the oven and cool 10 minutes. Place a large plate over the top of the pie and flip it upside down releasing the pie onto the plate. Cool 1 hour on the countertop and then refrigerate 4 hours or overnight. Serve cold with caramel sauce.

Steps:

• Spread butter in bottom of 9" deep-dish pieplate.
• Arrange pecan halves, rounded sides down, on bottom of pieplate; gentle press into butter.
• Sprinkle 2/3 c.
• brown sugar over pecans, and gently press.
• Roll half of pastry to 1/8" thickness on lightly floured surface; transfer to a pieplate; and press firmly onto bottom and sides of pieplate.
• Trim off excess pastry along edges; set saide.
• Combine apples and lemon juice in a large mixing bowl.
• Combine 1/3 c.
• brown sugar and remaining ingredients Sprinkle over apple mixture, and toss gently.
• Spoon apple filling evenly into pastry shell.
• Roll remaining pastry to 1/8" thickness; transfer to top of pie.
• Trim off excess pastry along edges.
• Fold edges under, and flute.
• Prick top of crust with a fork for steam to escape.
• Bake at 450° for 10 min.
• Reduce temperature to 350°, and bake an additional 30-40 min.
• Cool 5 minutes.
• Place plate on top of pie, and invert.
• Yield: one 9" pie.