Applicious Cream Cheese Pie Recipes

Steps:

• Combine cream cheese, eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer. Mix on low speed until smooth. Pour filling into graham cracker crust.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove pie from oven. Raise oven temperature to 450 degrees F (230 degrees C).
• In a small bowl, blend sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla together. Gently spread mixture over pie.
• Bake for five minutes before serving.

Steps:

• For the graham cracker crust: Preheat the oven to 350 degrees F.
• Combine the graham cracker crumbs, melted butter, confectioners' sugar and cinnamon in a small bowl. Press into a 9-inch pie pan. Bake for 10 minutes. Cool completely before filling. Leave the oven on.
• For the cream cheese filling: Put the cream cheese, granulated sugar, vanilla and eggs in a medium bowl and beat with a hand mixer on medium speed until smooth. Pour the filling into the cooled crust and bake until set, 15 to 20 minutes. Cool 5 minutes before topping; leave the oven on.
• For the sour cream topping: Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 minutes. Cool to room temperature, then refrigerate until cold, about 4 hours. Slice and serve.

Steps:

• Combine flour, sugar and salt in mixing bowl.
• (To make it easier the crust can be made in the food processor).
• **Cut in the butter with pastry blender until mixture resembles coarse meal;cut in the shortening until it is the size of small peas.
• Stir in the grated cheese.
• Add the water, 1 Tablespoon at a time, mixing lightly with a fork.
• Use just enough water to make a dough which clings together. **Can be made in processor to this point.**.
• Shape dough into two equal size firm balls with hands.
• Wrap in plastic wrap and refrigerate until well chilled, at least one hour.
• Roll out half of dough on a lightly floured surface.
• Fit into 9-inch pie plate. Trim pastry at edges of plate with a little overhang.
• Mix together softened cream cheese, powdered sugar, egg and 2 teaspoons lemon juice.
• Spread in the bottom of pastry-lined pie plate.
• In a large bowl combine remaining ingredients except apples; mix well.
• Add apples, tossing lightly to coat with sugar mixture.
• Fill pastry-lined pie plate with fruit mixture. Dot with butter.
• Roll out remaining dough and place over top of filling.
• Seal and flute edges; cut vents.
• Decorate top with leftover pastry scraps, if desired.
• Brush top with egg white.
• Sprinkle with cinnamon sugar.
• Bake on bottom oven rack at 450°F for 10 minutes; reduce heat to 350°F and continue baking for 40-50 minutes or until pastry is golden and fruit is tender.

Steps:

• In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in vanilla. Fold in whipped topping. , Pour into crust. Top with pie filling; sprinkle with cinnamon. Refrigerate for at least 2 hours before serving.

Steps:

• Spread a thin layer of the fruit glaze onto the bottom and sides of the pie crust. Top with a single layer of fresh fruit.
• In a large bowl, beat cream cheese until smooth. Mix in milk until all cream cheese lumps are gone. Add pudding mix and beat until completely blended. Fold in 1/2 of the whipped topping until blended.
• Spoon 1/2 the mixture into the pie crust. Add another layer of fruit glaze and fruit, then the rest of the cream cheese mixture. Put on final layer of fruit glaze and fruit; top with remaining whipped topping. Decorate the top of the pie with remaining fresh fruit. Cover and refrigerate overnight.

Steps:

• Cream together cream cheese and condensed milk until smooth.
• Add lemon juice and blend well.
• Pour into graham cracker crust.
• Top with fruit pie filling.
• Chill for 2 hours before serving.