A few weeks ago we were flipping through an issue of Kraft Food & Family and stumbled on this recipe...we thought it looked super yummy, so a few days later we gave it a try, and man are we hooked! Super simple, ingredients I typically have on hand (except maybe the pie crust - until now!) - one of those desserts that's nice to have up your sleeve in case you unexpectedly have company or need to take a dessert somewhere. This has become a quick & easy go-to dessert for us...in fact we took a few to Thanksgiving & it got rave reviews...wouldn't be surprised to see it make a guest appearance at Christmas either! Hope you'll enjoy!
Ingredients:- 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)
Directions:
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.
Give this one a try and let me know what you think! For more great WFMW ideas, head on over to RocksinmyDryer!
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1 comment:
I love that magazine. I haven't made that recipe yet, but you've convinced me to.
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