Description
This homemade apple pie recipe features a buttery, flaky crust with an optional creamy cheesecake layer topped with classic apple pie filling. The pie is baked to golden perfection and can be served warm or chilled for a delightful dessert suitable for any occasion.
Ingredients
Scale
Pie Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup cold butter (unsalted and diced)
- 1/4 cup cold shortening (diced)
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon ground cinnamon (optional)
- 1/2 teaspoon ground nutmeg (optional)
- 4 tablespoons cold water
Cheesecake Layer (Optional)
- 1 package (8 oz) cream cheese (room temperature)
- 1/4 cup white sugar
- 1 egg
- 1/4 cup cream (room temperature)
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Apple Pie Filling
- 2 20 oz cans (4 cups) apple pie filling (or 6 cups if you are not making the cheesecake layer)
Egg Wash
- 1 egg
- 1 tablespoon milk
Instructions
- Make the Pie Crust: Add flour, salt, sugar, cinnamon, and nutmeg into a food processor. Add cold butter and shortening and pulse until mixture resembles coarse crumbs. Alternatively, mix in a bowl using a pastry blender or fingers.
- Add Water and Form Dough: Add cold water and pulse briefly to combine. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least 3 hours or overnight.
- Repeat for Top Crust: Prepare a second dough ball following the same steps for the top crust and refrigerate.
- Roll Out Bottom Crust: Lightly dust a flat surface with flour and roll out one dough ball to fit a 9-inch pie plate. Transfer and press evenly into the bottom and sides of the plate.
- Prepare Cheesecake Layer (Optional): In a stand mixer or bowl, beat cream cheese, flour, and sugar at medium-low speed until fluffy. Add egg, cream, and vanilla extract, then mix until creamy. Spread this batter evenly over the bottom crust. Freeze for about 1 hour until firm.
- Add Apple Pie Filling: Pour apple pie filling over the cheesecake layer (or directly on crust if skipping cheesecake), and level with a spatula.
- Roll Out Top Crust: Roll out the second dough ball to fit the pie plate and place it over the apple filling. Alternatively, create a lattice by cutting the dough into 1-inch strips and overlapping them.
- Trim and Seal Edges: Trim excess dough leaving a 1/2-inch overhang, fold it under, and press edges together using fingertips to seal.
- Apply Egg Wash: Whisk together egg and milk, then brush the top and edges of the pie. Sprinkle with sugar for a golden finish.
- Bake: Preheat oven to 375°F (190°C). Bake the pie for 55 minutes until golden brown.
- Cool and Serve: Remove from the oven and cool on a wire rack. Serve warm immediately if cheesecake layer not used, or refrigerate at least 3 hours for a firm cheesecake layer before slicing and serving.
Notes
- Chilling the dough improves crust flakiness and makes it easier to handle.
- The cheesecake layer is optional but adds a creamy texture and complements the apple filling perfectly.
- Lattice top offers a beautiful presentation and allows moisture to escape during baking.
- Allow the pie to cool completely before slicing if using the cheesecake layer to prevent it from becoming runny.
- Store any leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 40 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple pie, homemade apple pie, apple pie with cheesecake layer, classic apple pie, dessert, pie crust, baking
