Next, preheat your oven to 350°F (175°C). In a separate bowl, beat together the softened cream cheese and remaining sugar until creamy and smooth. Now, let’s prepare the apples! Toss the sliced apples in the lemon juice, then sprinkle with cinnamon for that delicious aroma and flavor. Spread the cream cheese mixture over the crust, followed by the apples. If you have any leftover dough, crumble it on top for a little extra crunch.
Bake your pie in the preheated oven for about 35-40 minutes, or until the apples are tender and the top is a lovely golden brown. When you pull it from the oven, it will be hard to resist a slice right away. You’ll be enveloped by the warm scent of cinnamon and the sight of the bubbling filling makes the wait almost unbearable. I usually let it cool for at least 15 minutes, though I won’t judge if you dive in sooner!
Pro Tips for Best Results
When I first baked this pie, I found that the crust could be a little tricky to perfect. After testing it three ways, I recommend not overworking the dough – it shouldn’t be too tough. I also learned it’s far better to let your butter come to room temperature rather than melting it. This will help create that amazing texture we all love!
Another tip is to try different types of apples. I stuck with Granny Smith the first time, but my friends and family loved it even more with Honeycrisp apples for that balance of sweetness and tartness. You can really see and taste the difference!
Lastly, if you adore that crunchy cinnamon-sugar topping, sprinkle a bit extra on before it goes into the oven! It adds a beautiful sweetness that contrasts wonderfully with the creamy center and the tart apples.
Common Mistakes to Avoid
One mistake I made on my first try was not properly greasing the pie dish. Believe me when I say a stuck pie is a heartbreaker! Ensure you using a generous layer of butter or cooking spray on the dish, so your pie releases easily without tearing that precious crust. (See the next page below to continue…)