Recipe and directions straight from Kraft foods.
This recipe was just OK. Mediocre even. But, I wanted to try something new.
1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3 red and/or green apples (1-1/4 lb.), thinly sliced 1/4 cup granulated sugar 2 Tbsp. flour 1 tsp.
cinnamon sugar 1 cup thawed COOL WHIP Whipped Topping. For best results use baking apples such as granny smith, or macintosh, etc.
BAKING instructions:
HEAT oven to 450ºF. Line 9-inch pie plate with crust. Carefully spread cream cheese in 6-inch circle in center.
Thinly slice apples and TOSS apples with sugar and flour; spoon over cream cheese.
.JPG)
Fold crust partially over apples. Sprinkle with cinnamon sugar.
BAKE 25 min., covering loosely with foil for the last 5 min. Cool. Serve with COOL WHIP. Refrigerate leftovers.
No comments:
Post a Comment