Apple-Cranberry Pie

• 1-1/2 cups cranberries
• 1/2 cup water
• 3/4 cup sugar, divided
• 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 egg
• 1/2 tsp. vanilla
• 3 Golden Delicious apples (1 lb.)
• 1/4 tsp. ground cinnamon

1. Heat oven to 425 degrees F.
2. Bring cranberries, water and 6 Tbsp.
3. sugar to boil in small saucepan on medium-high heat; simmer on low heat 8 to 10 min.
4. or until slightly thickened, stirring occasionally.
5. Cool slightly.
6. Place pie crust in 9-inch pie plate, pleating edge as necessary to fit.
7. Beat cream cheese, 1/4 cup of the remaining sugar, egg and vanilla in bowl with mixer until blended; spread onto bottom of crust.
8. Cover with cranberry sauce.
9. Peel apples; cut in half.
10. Remove cores.
11. Place apples, cut sides down, on cutting board; cut into thin slices, keeping slices for each apple half intact.
12. Arrange over cranberry sauce.
13. Mix remaining 2 Tbsp.
14. sugar and cinnamon; sprinkle over apples.
15. Bake 28 to 30 min.
16. or until apples are tender and crust is golden brown.

cranberries, water, sugar, ready, philadelphia cream cheese, egg, vanilla, golden delicious apples, ground cinnamon

Taken from www.kraftrecipes.com/recipes/apple-cranberry-pie-120333.aspx (may not work)