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How to Make Apple Cream Cheese Topped Pie
- Preheat oven to 350°F (175°C).
- Grease a 9-inch pie plate.
- In a large bowl, cream together 1/4 cup (57g) softened butter and 1/2 cup (100g) white sugar until light and fluffy.
- Beat in 1 large egg, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 teaspoon baking soda, 1 1/2 cups (180g) all-purpose flour, and 1 1/2 teaspoons vanilla extract. Gradually add 1/4 cup (60ml) hot water, mixing until just combined.
- Gently fold in 6 cups (about 1.5kg) peeled and sliced apples and 1/2 cup (60g) chopped pecans or walnuts (optional).
- Pour batter into the prepared pie plate.
- Bake for 40-45 minutes, or until a golden brown and the filling is bubbly.
- While the pie is baking, prepare the cream cheese topping: In a medium bowl, beat together 4 ounces (113g) softened cream cheese, 2 tablespoons (30g) softened butter, 1 teaspoon vanilla extract, and 2 cups (240g) powdered sugar until smooth and creamy.
- Once the pie is baked, remove from oven and let cool slightly (about 10 minutes).
- Spread the cream cheese topping evenly over the warm apple pie.
- Let cool completely before serving. Enjoy warm or chilled!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
317g
Fat
86g
Carbs
31g
