Holiday Candy Apple Pie

The bottom layer of this pie is made of cream cheese, condensed milk and lemon juice covered with a red layer of canned apple pie filling.

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Ingredients:

• 1 8 oz. package of Cream Cheese, softened (for light recipe use Neufchatel)
• 1/3 cup Lemon Juice
• 1/4 tsp lemon zest (very fine grated lemon peel)
• 1 Can of Sweetened Condensed Milk
• Inside scrapings of 1/4 of a vanilla bean (for a richer flavor) or 1 tsp Vanilla Extract
• 1 Can of Sliced Apple Pie Filling
• 1/3 Cup Red Imperial Red Hot Candies
• 1/3 Cup water
• 1 prepared 10" Graham Cracker or shortbread Pie Crust

Method

Add to mixing bowl cream cheese, lemon juice, lemon peel, vanilla and sweetened condensed milk. Mix together with mixer on low to medium speed until smooth. Pour cream cheese mixture into prepared pie crust, cover, and place in refrigerator. In medium saucepan place water and red hot candies. Melt candies in water on medium heat until completely dissolved. Turn heat down to low and add can of apple pie filling, stirring constantly until bright red color has been absorbed by apples. Remove from heat and cool to room temperature. When apples are cool bring out pie shell from refrigerator and apply apples to the top of cream cheese mixture in decorative pattern. Once complete, place back in refrigerator for 1-2 hours to chill thoroughly.

Notes: This recipe brings back the nostalgia of the candy apple and is such a compliment to any table with its bright colors and rich cheesecake flavor. I have made several variations to this recipe by trying different toppings such as adding caramel apple dip to apples and topping cheesecake filling with that instead. Blueberries are a lovely addition to the center for the 4th of July. Note: You do not need to dip blueberries in the cinnamon candy mixture.

Number of servings: 8

Submitted By: Sparklynne
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