Apple Cream Pie

• 4 c. thinly sliced peeled tart apples
• 2 Tbsp. sugar
• 2 Tbsp. lemon juice
• 1/4 c. butter or margarine
• 1 (8 oz.) pkg. cream cheese, softened
• 1 1/2 c. cold milk, divided
• 1 (3.4 oz.) pkg. instant vanilla pudding mix
• 1 tsp. grated lemon peel
• 1 pastry shell (9-inches), baked
• 1/4 c. apricot preserves or strawberry jelly, melted

1. In a large skillet, saute apples, sugar and lemon juice in butter until apples are tender. Cool. In a mixing bowl, beat the cream cheese until smooth. Gradually beat in 1 cup milk, dry pudding mix and lemon peel. Add remaining milk; beat until thickened. Spread into pastry shell. Arrange apples over filling. Brush with preserves. Refrigerate for 1 hour before serving. Brush with additional preserves if desired. Yield: 6 to 8 servings.

apples, sugar, lemon juice, butter, cream cheese, cold milk, pastry shell, apricot preserves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=27939 (may not work)