I made this yummy pie last week just before I rejoined Weight Watchers…so good! It comes from the WAGA Cookbook.

Brandied Apple ‘N Cream Cheese Pie

Linda Kolbach, Grafton

2002 Finalist

Pie Crust:

1/2 cup soft butter

1-1/4 cups flour

1/2 cup chopped walnuts

1/2 cup firmly packed brown sugar

1/2 tsp cinnamon

Cream Cheese Layer:

8-ounces cream cheese, softened

1/4 cup sugar

1 egg

1 shot apple brandy (non-alcoholic, use lemon juice)

Apple Filling Layer:

6 apples, peeled, cored, and sliced thin

1 cup water

1 cup sugar

1/2 tsp cinnamon

4 tsp cornstarch

2 shots apple brandy (non-alcoholic, use extra water)

1/4 tsp nutmeg

Preheat oven to 350-degrees. Mix pie curst ingredients together with pastry fork, except for the walnuts. Pat all but ONE cup of this mixture in a Pyrex pie pan [I think a longer dish might work a little better…my pie overflowed quite a bit…] To the reserved pie crust mixture, add the walnuts and set aside. This will be used as the topping to the pie.

Place pie crust in oven and bake for 8 minutes. During this time, blend the above cream cheese filling ingredients with mixer until smooth consistency. When done, place in the partially baked pie crust and return to oven for 15 minutes more.

Next prepare the pie-filling layer. Combine the cornstarch and sugar in a saucepan and then add water. Cook over low heat until it starts to become thickened. Then add the flavorings, brandy and prepared apples. Cook over low heat till apples are glazed and soft, but not mushy. Pour this over the baked cream cheese layer. Top with the remaining pie crust mixture and return to oven for 10 minutes.

Note: This recipe is rich and filling, so do not cut large pieces when serving. Can be served warm or cold.