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This snickerdoodle cream cheese apple pie combines sweet apples, creamy filling, and a spiced crust. It’s a fun twist on classic apple pie. You can find the full recipe below. - For the Crust: - 2 ½ cups all-purpose flour - 1 teaspoon ground cinnamon - ½ teaspoon baking powder - 1 teaspoon salt - 1 cup unsalted butter, cold and cubed - ½ cup granulated sugar - 1 large egg - For the Filling: - 4 medium apples (preferably Granny Smith or Honeycrisp), peeled, cored, and sliced - ½ cup packed brown sugar - 1 teaspoon ground cinnamon - 1 tablespoon fresh lemon juice - For the Cream Cheese Layer: - 8 ounces cream cheese, softened to room temperature - ½ cup granulated sugar - 1 teaspoon pure vanilla extract - 1 large egg - For the Topping: - ¼ cup granulated sugar - 1 tablespoon ground cinnamon - Large mixing bowl - Pastry cutter or fingertips - Rolling pin - 9-inch pie pan - Medium mixing bowl - Whisk or electric mixer - Measuring cups and spoons - Plastic wrap - Baking sheet This list makes sure you have all you need to create this delightful pie. Each ingredient plays a big role in making the flavors shine. Happy baking! To start, gather your ingredients for the crust. In a big bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of ground cinnamon, ½ teaspoon of baking powder, and 1 teaspoon of salt. Mix well. Next, add 1 cup of cold, cubed unsalted butter. Use a pastry cutter or your fingers to work the butter into the dry mix until it looks like coarse crumbs. Then, stir in ½ cup of granulated sugar and 1 large egg. Mix until a soft dough forms. Shape this dough into a ball, wrap it in plastic, and chill it for at least 30 minutes. While the crust chills, prepare the apple filling. In a medium bowl, combine 4 sliced medium apples with ½ cup of brown sugar, 1 teaspoon of ground cinnamon, and 1 tablespoon of fresh lemon juice. Toss gently to coat all the apple slices. Let this mixture sit for 10-15 minutes. This helps the apples release some juices, making your filling juicy and flavorful. Now, make the cream cheese layer. In a separate bowl, beat 8 ounces of softened cream cheese with ½ cup of granulated sugar, 1 teaspoon of pure vanilla extract, and 1 large egg. Mix until it’s smooth and creamy, with no lumps. This layer adds a rich, tangy flavor to your pie. Preheat your oven to 350°F (175°C). Roll out about 2/3 of your chilled pie crust on a floured surface until it’s about 1/8-inch thick. Transfer this dough to a 9-inch pie pan, pressing it down to fit. Spread the cream cheese mixture evenly over the bottom of the crust. Then, layer the spiced apple filling on top. Make sure it’s evenly distributed. Roll out the remaining dough. You can cut it into strips for a lattice top or fully cover the filling. If covering, cut slits in the crust for steam to escape. Trim and crimp the edges. In a small bowl, mix ¼ cup of granulated sugar and 1 tablespoon of ground cinnamon. Sprinkle this mixture over the top crust. Bake the pie in the preheated oven for 45-50 minutes. The crust should be golden brown and the filling bubbling. After baking, let the pie cool for at least 30 minutes before slicing and serving. For the full recipe, don't forget to check out the complete guide! To make a great pie crust, keep your butter cold. Cold butter helps create a flaky texture. Use your hands or a pastry cutter to mix in the butter. Make sure not to overwork the dough; it should just come together. Chill the dough for at least 30 minutes. This step is key. It relaxes the gluten and prevents shrinkage. For the filling, I suggest using Granny Smith or Honeycrisp apples. Granny Smith gives a nice tartness, while Honeycrisp adds sweetness. You can also mix both for a balanced flavor. Peel, core, and slice the apples evenly for the best texture. This makes sure every bite has a good mix of apple and cream cheese. If you want a creamier layer, add an extra ounce of cream cheese. This gives more richness. You can also adjust the sugar based on your taste. If you like it less sweet, cut the sugar by a tablespoon. Mix well until there are no lumps. This ensures a smooth texture that pairs perfectly with the apples. Feel free to check the Full Recipe for more detailed steps! {{image_4}} If you need a gluten-free crust, use a mix of gluten-free flour. Look for a blend that includes xanthan gum. You can also try almond flour or coconut flour for a nutty flavor. Just remember, the texture may change a bit. Want to jazz up your pie? Consider adding chopped nuts, like pecans or walnuts, for crunch. You can also drizzle caramel sauce over the apples for a sweet twist. For a richer taste, mix in some butterscotch chips or chocolate chips. During fall, try making a pumpkin spice version of this pie. Add pumpkin puree to the cream cheese layer. Mix in pumpkin pie spice with the apples for a cozy flavor. You can even toss in some cranberries for a tart kick. For the full recipe, check out the Snickerdoodle Cream Cheese Apple Pie 🥧. To keep your snickerdoodle cream cheese apple pie fresh, first let it cool. Then, cover it tightly with plastic wrap or aluminum foil. This helps keep moisture in and prevents it from drying out. Store the pie in the fridge for up to 4 days. If you want to enjoy it later, freezing is a great option. To freeze the pie, let it cool completely. Wrap it in plastic wrap, then in aluminum foil. This double layer helps protect the pie from freezer burn. You can freeze it for up to 3 months. When you're ready to eat it, just thaw it in the fridge overnight before reheating. To reheat your pie, preheat your oven to 350°F (175°C). Remove any plastic wrap and cover the pie loosely with aluminum foil. Bake it for about 15-20 minutes, or until it's warm throughout. If you like a crisp crust, remove the foil for the last 5 minutes of baking. Enjoy your pie warm for the best taste! Yes, you can use store-bought crust. It saves time and effort. Look for a pie crust that is ready to roll out. It should fit a 9-inch pie pan. Just make sure to follow the package instructions for baking. To prevent the crust from burning, cover the edges with foil. This shields them from direct heat. Start checking your pie about 5 to 10 minutes before the end of baking time. If the crust looks golden, remove it from the oven. You can use mascarpone or Greek yogurt as a substitute. Mascarpone gives a rich and creamy texture. Greek yogurt adds a tangy flavor. Both options work well in the cream cheese layer. The pie will last about 3 to 5 days in the fridge. Store it in an airtight container. This keeps the filling fresh and prevents the crust from getting soggy. For longer storage, consider freezing it. Check the Full Recipe for more storage tips. This article covered how to make a delicious pie from scratch. We went through the ingredients, tools, and step-by-step instructions. I shared tips for a perfect crust and filling. You learned about fun variations and proper storage. Now, you have all you need to create a tasty pie. Enjoy the process and share your results with family and friends. Happy baking!

Snickerdoodle Cream Cheese Apple Pie

Impress your loved ones with the mouthwatering Snickerdoodle Cream Cheese Apple Pie! This delightful recipe blends the flavors of classic snickerdoodles with creamy cheesecake and tart apples for a unique twist on traditional pie. Follow our step-by-step guide to create this sweet masterpiece that’s sure to be a hit. Click to explore the complete recipe and make your baking dreams come true!
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Ingredients
  

For the Crust:

2 ½ cups all-purpose flour

1 teaspoon ground cinnamon

½ teaspoon baking powder

1 teaspoon salt

1 cup unsalted butter, cold and cubed

½ cup granulated sugar

1 large egg

For the Filling:

4 medium apples (preferably Granny Smith or Honeycrisp), peeled, cored, and sliced

½ cup packed brown sugar

1 teaspoon ground cinnamon

1 tablespoon fresh lemon juice

For the Cream Cheese Layer:

8 ounces cream cheese, softened to room temperature

½ cup granulated sugar

1 teaspoon pure vanilla extract

1 large egg

For the Topping:

¼ cup granulated sugar

1 tablespoon ground cinnamon

Instructions
 

Make the Crust:

    - In a large mixing bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, and salt until evenly mixed.

      - Using a pastry cutter or your fingertips, cut the cold cubed butter into the dry mixture until it resembles coarse crumbs with pea-sized butter pieces throughout.

        - Stir in the granulated sugar and beaten egg, mixing until a soft dough forms.

          - Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.

            Prepare the Filling:

              - In a medium bowl, combine the sliced apples with brown sugar, ground cinnamon, and lemon juice, tossing gently to coat. Allow the mixture to rest for about 10-15 minutes, which helps the apples release some juices.

                Make the Cream Cheese Layer:

                  - In a separate mixing bowl, beat the softened cream cheese with the granulated sugar, vanilla extract, and egg until the mixture is smooth and creamy, with no lumps remaining.

                    Assemble the Pie:

                      - Preheat your oven to 350°F (175°C).

                        - Roll out approximately 2/3 of the chilled pie crust dough on a lightly floured surface until it's about 1/8-inch thick. Carefully transfer the rolled dough to a 9-inch pie pan, pressing it down to fit.

                          - Spread the cream cheese mixture evenly over the bottom of the crust.

                            - Layer the prepared spiced apple filling on top of the cream cheese layer, ensuring even distribution.

                              Top the Pie:

                                - Roll out the remaining dough. You can either cut it into strips and create a decorative lattice top or cover the filling entirely, cutting slits in the crust to allow steam to escape. Trim the edges and seal them by crimping with a fork or pinching with your fingers.

                                  - In a small bowl, combine the granulated sugar and ground cinnamon. Sprinkle this mixture evenly over the top crust for added sweetness and flavor.

                                    Bake:

                                      - Place the assembled pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.

                                        - Once done, remove the pie from the oven and allow it to cool at room temperature for at least 30 minutes before slicing and serving.

                                          Prep Time: 40 minutes | Total Time: 1 hour 30 minutes | Servings: 8

                                            - Presentation Tips: Serve your snickerdoodle cream cheese apple pie warm or at room temperature, optionally accompanied by a scoop of vanilla ice cream. For an extra touch of elegance, sprinkle a bit of cinnamon on top or drizzle with caramel sauce before serving!