Ingredients
8
8 servings
- •1 (14.1 ounce) package refrigerated pie crusts, at room temperature
- •1 (8 ounce) package cream cheese, softened
- •⅓ cup white sugar
- •1 large egg
- •½ teaspoon grated lemon zest
- •⅛ teaspoon salt
- •4 large Granny Smith apples - peeled, cored, and thinly sliced
- •½ cup packed brown sugar
- •½ teaspoon ground cinnamon
- •½ (7 ounce) package almond paste
- •3 tablespoons apricot jam
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Unroll 1 pie crust on a work surface. Cut out 2- to 3-inch hearts (or desired shape) with a cookie cutter. Transfer to an ungreased cookie sheet.
- Bake in the preheated oven until light golden brown, about 8 minutes. Set aside to cool.
- Mix cream cheese, white sugar, egg, lemon zest, and salt in a medium bowl with an electric mixer on medium speed until smooth.
- Mix sliced apples, brown sugar, and cinnamon together in a large bowl.
- Unroll the second pie crust in an ungreased, 9-inch glass pie plate.
- Roll almond paste into a thin, 7-inch circle between 2 sheets of waxed paper. Remove the top sheet of waxed paper and turn the almond paste circle into the crust-lined pie plate; gently press into the pie crust and remove the waxed paper. Spread cream cheese mixture over almond paste and arrange apples in a circular pattern over top.
- Bake in the preheated oven until filling is set and slightly puffed, 40 to 45 minutes.
- Microwave apricot jam in a small, microwave-safe bowl, uncovered, at medium power (50%) for 1 minute. Brush over apples. Top with heart cutouts. Cool until filling sets, about 1 hour.
Nutritional Facts
Per 8 servings
- Calories: 548
- Carbohydrate: 68g
- Fat: 29g
- Fiber: 4g
- Protein: 7g
- Sugar: 36g
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