Quick Apple Cream Pie
- 4 cups thinly sliced peeled tart apples
- 2 tablespoons sugar
- 2 tablespoons lemon juice
- 1/4 cup butter
- 1 package (8 ounces) cream cheese, softened
- 1-1/2 cups cold whole milk, divided
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 teaspoon grated lemon zest
- 1 pastry shell (9 inches), baked
- 1/4 cup apricot preserves or strawberry jelly, melted
- In a large skillet, saute apples, sugar and lemon juice in butter until apples are tender. Cool.
- In a bowl, beat the cream cheese until smooth; gradually beat in 1 cup milk, dry pudding mix and lemon zest. 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.
apples, sugar, lemon juice, butter, cream cheese, milk, lemon zest, pastry shell, apricot preserves
Taken from www.tasteofhome.com/recipes/quick-apple-cream-pie/ (may not work)