Heavenly Apple–Pecan Cream Cheese Pie
Buttery crust, cinnamon apples, and a silky cream-cheese custard baked until golden with pecans on top.
Ingredients
- 1 deep-dish 9″ pie crust
- 2 apples, thinly sliced + 1 tbsp lemon juice
- 2 tbsp sugar + 1 tsp cinnamon (for apples)
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla • pinch salt
- 1/2 cup sour cream
- 1/4 cup heavy cream or milk
- 1/2 cup chopped pecans
- Turbinado sugar & powdered sugar (optional)
Time & Yield
- Prep: 20 min
- Bake: 40–45 min
- Chill: 2 hr
- Serves: 8
Tips
- Use tart apples (Granny Smith) so the pie isn’t overly sweet.
- For a nut-free pie, skip pecans or replace with streusel crumbs.
- Best sliced after a good chill; re-warm individual slices briefly if you like it slightly warm.
Directions
- Par-bake crust: Bake the chilled crust at 375°F/190°C for 12 minutes with weights, then 5 minutes without. Reduce oven to 350°F/175°C.
- Apples: Toss slices with lemon, sugar, and cinnamon; spread over crust.
- Custard: Beat cream cheese and sugar smooth. Mix in eggs one by one, then vanilla, salt, sour cream, and heavy cream.
- Assemble: Pour custard over apples. Sprinkle pecans on top; add a little turbinado sugar if desired.
- Bake: 35–40 minutes until edges are set and the center has a gentle jiggle. Tent with foil if browning too quickly.
- Cool & Serve: Cool 1 hour, then chill 2 hours. Dust with powdered sugar, slice, and enjoy.
