Apple Pie, With a Twist

I'm excited to share this recipe with you. I made this for the first time last fall. I then proceeded to make it several more times. Until my apples ran out. I was making this particular one the other afternoon as Jamey walked in the door from class. I thought the twinkle in his eye and the crooked grin had to do with him being happy to see me. Then I realized I was holding the bowl of cream cheese icing.

This is extremely easy to make. There is no crust involved. It's right on the very edge between pie and cake. I find myself waffling.... I know. You decide.


French Apple Pie with Cream Cheese Topping (adapted slightly from allrecipes.com)

1/4 cup butter, softened
1 cup white sugar
1 egg
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. baking soda
1 cup all purpose flour
1/2 cup chopped walnuts (optional- I skip these)
1 tsp. vanilla
2 tbsp. hot water

2 1/2 cups sliced apples, without the peel

3 ounces softened cream cheese
3 tbsp. butter, softened
1/2 tsp. vanilla
1 1/2 cups confectioner's sugar

Combine ingredients butter through hot water in a large bowl in the order given. This batter will be quite thick. See below.

Next, add sliced apples. Stir them gently into the batter and then spread the batter into a 9 inch pie plate coated with cooking spray.

Bake at 350 degrees for 30-40 minutes or until a knife inserted comes out clean.

In the bowl of an electric mixer, beat cream cheese and butter. Add vanilla and confectioner's sugar. Beat until smooth, adding a teaspoon at a time of milk if needed. Ice the pie (or is it cake?) with the topping once it's cooled a bit.


If you don't like things that are really sweet, you can omit the topping completely, or half the topping recipe- it makes a lot. The man in my house would have me double the topping recipe, but that's too much- even for me. Pin It