Classic Apple Pie with Cream Cheese Crust

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Classic 🍏 Apple Pie 🥧 with Cream Cheese Crust.

Ingredients for pie crust

3 cups of flour (360 grams)

2 sticks of unsalted room temperature cubed butter (227 grams)

1 block of room temperature cubed cream cheese (250 grams)

Directions for pie crust

to a food processor add all ingredients and blend until the dough begins to combine (you may need to stop every now and then and move things along with a spatula a few times before restarting to blend) you will know it is done when the dough starts to form along the sides.

at this point you will empty the dough on a clean working surface to gently shape the dough into a ball.

cut the dough into 2 balls- 1/3 to reserve for topping- the rest for the pie shell- wrap them both in plastic wrap and flatten them out- this will make for an easier rolling experience after the chilling process.

place in fridge to chill for 1 hr until ready to use.

🥧Ingredients /directions for pie filling

peel, core and slice 8 Granny smith apples

add the zest of 1 whole lemon

add the juice of 1 whole lemon

toss to coat to prevent browning

add 1/2 tsp of salt (7 grams)

add 1 tbsp of cinnamon (8 grams)

add 1 tsp of vanilla extract (5 ml)

add 1/2 cup of packed brown sugar (100 grams)

mix to combine and set aside to marinate while you roll out the chilled dough.

Now time to Grease your pie dish-

Next, roll our your pie dough on a clean and lightly floured surface - roll it out enough to cover the size of dish you are baking with- you will see this dough rolls out effortlessly, it is truly an amazing dough to work with! and so delicious, the perfect buttery creamy flakey texture.

once dough is rolled, be sure to lay it in your pie dish and press down all around before trimming off excess-

with a slotted spoon fill in the pie dish with the apple filling- you will see after about 20 mins of marinating there will be a lot of liquid left over- this is why we use a slotted spoon-

optional:you could take 2-3 tbsp of the juice to drizzle over the apples before covering the top of the pie - more I you wish-

once filled, it's now time to roll out the dough for the strips for the top-

lay them anyway you wish- we chose strips so you can see through the pie- you can also do a classic fully covered pie, just be sure to add some slits with a knife on the top of the pie to let the steam out to cook properly.

Baking time: 60-75 mins at 350 or until light brown and filling is bubbling- all depending on your oven strength.

for a warm apple pie(let cool a good 15 mins before slicing-) add a scoop of vanilla ice cream as a bonus treat!

keep in the fridge for up to a week (we recommend covering it with plastic wrap so it preserves best)