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Bethanee's Easy Bake Apple & Cinnamon Cream Cheese Pie
Bethanee's Easy Bake Apple & Cinnamon Cream Cheese Pie

Bethanee's Easy Bake Apple & Cinnamon Cream Cheese Pie

1 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 can old style apple filling
1/2 tub cinnamon cream cheese - can use cinnamon & brown sugar cream cheese
2 ready-made pie crusts (one for the bottom and one for the top)
Or 1 ready to make pie kit with the rolled pie crust top and the pie pan bottom
3 Tablespoons sugar
Optional - whipped cream or vanilla ice cream
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Let's Make It
Take the apple pie filling and pour into a bowl. Take the cinnamon cream cheese and scoop out about half of the tub. Mix together.
Take the ready-made pie bottom and pour the apple pie filling into the pan. Scrape the bowl and use the entire mixture. Put the second pie bottom over the pie creating a top and remove the pan, or use the ready-made pie top and lay it over the top of the pie. Crimp the edges as you would a normal pie and make slices for venting in the top of the crust. Sprinkle the sugar over the top of the pie crust to give it a sweet crunchy texture.
Put the pie into the oven at 420 degrees F for 10 minutes and then take it down to 400 degrees F for an additional 20 -30 minutes depending on your oven or until the crust is browned along the crimped edges. I prefer to give it a bit more time to get the bottom of the pie done but you don't want to leave the pie unattended, an unwatched pie burns.
Remove and let cool for 15 minutes if you enjoy hot pie or chill in the fridge for 30 minutes and enjoy cold. It's good both ways.
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