- 1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 3 red and/or green apples (1-1/4 lb.), thinly sliced
- 1/4 cup granulated sugar
- 2 Tbsp. flour
- 1 tsp. cinnamon sugar
- 1 cup thawed COOL WHIP Whipped Topping (optional)
HEAT oven to 450ºF. Line 9-inch pie plate with crust. Carefully spread cream cheese in 6-inch circle in center.
TOSS apples with sugar and flour; spoon over cream cheese. Fold crust partially over apples. Sprinkle with cinnamon sugar. (we tossed the apple slices, sugar & flour & a tsp of cinnamon into a gallon ziploc and tossed them around that way - in subsequent bakings, I've also found that starting in one spot on the crust, and folding up about 3 or so inches, and then working my way around in one direction, until I get back to the starting point works better than just trying to fold the crust up with no plan!)
BAKE 25 min., covering loosely with foil for the last 5 min. Cool. Serve with COOL WHIP. Refrigerate leftovers.