Ingredients
1 c. whole pecans
1/2 c. granulated sugar
4 tbsp. melted butter
1 (14.1-oz.) package refrigerated pie crusts
2 (8-oz.) packages cream cheese
1/2 c. granulated sugar
2 large eggs
3 tbsp. all-purpose flour
2 tsp. pure vanilla extract
1/2 tsp. salt
3 large apples (such as Granny Smith), peeled and sliced
Juice of 1/2 lemon
2 tbsp. cornstarch
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg (optional)
vanilla ice cream, for serving (optional)
caramel sauce, for serving (optional)
Preparation
Step 1Preheat oven to 375°F. In a medium bowl, whisk together sugar and melted butter. Spread in an even layer on the bottom of a 9” pie plate, and sprinkle over pecans in a single layer. Unroll one pie crust and drape over pie plate, pressing gently to fit plate. Trim edges of crust to edge of pie dish.Step 2Make cheesecake layer: In a large bowl using a hand mixer, beat cream cheese and sugar until smooth. Beat in eggs one at a time, then beat in flour, vanilla, and salt.Step 3Make apple pie layer: In another large bowl, toss apples with lemon juice, cornstarch, cinnamon, and nutmeg, if using. Step 4Assemble pie: spread cheesecake mixture in an even layer on the bottom of your pie crust. Top with apples and arrange in an even layer. Cover with remaining pie crust, trim excess dough, then crimp with the tines of a fork. Make 4 small cuts in the center of your pie with a paring knife.Step 5Place on a baking sheet and bake until crust is golden and apples are cooked through, 45 to 50 minutes. Step 6Cool for 10 minutes before inverting onto a large plate. Let cool to room temperature, then transfer to the refrigerator to chill for 2 hours. Top each slice with a scoop of ice cream and a drizzle of caramel before serving.
I know it might be tempting to slice into the pie while it’s still warm, but BEWARE–the cheesecake layer will not be set! Let it chill in your refrigerator for at least 2 hours before slicing. Trust us, it’s worth it.
