Pie crust rolled in cinnamon sugar, cream cheese, whipped topping and apple pie filling all come together in this luscious dessert. This is also why I love making my own apple pie filling when apples are in season. All I need to do is grab a jar off the pantry shelf to whip up dessert.
1 cup flour
1/2 tsp. salt
1/3 cup + 1 tbls. shortening
2-3 tbls. cold water
1-2 tbls. cinnamon sugar
Cream Cheese Layer
1 – 8 oz. cream cheese, softened
1/3 cup sugar
1 1/2 cups whipped topping
Apple Pie Filling
1 – pint jar apple pie filling (2 cups)
Mix flour and salt in a bowl; blend in shortening with a fork or pasty blender until mixture resembles course crumbs. Add cold water and stir with a fork until dough comes together. Do not over-mix. Sprinkle cinnamon sugar out on counter-top or pastry mat and roll dough into a square shape approx. 9 x 9, turning dough once to evenly coat with cinnamon sugar.
Place into square 9 x 9 baking dish, covering the bottom and up the sides with the pie crust. Pierce bottom in several places with a fork and bake crust in a 475 oven 8-10 minutes. Remove and allow pie crust to chill (I put mine in the refrigerator).
Beat softened 8 oz. cream cheese with 1/2 cup sugar until fluffy; fold in 1 1/2 cups whipped topping and spread over crust. Top with apple pie filling and chill several hours.
Just before serving, spread remaining whipped topping over top of apple pie filling layer, or simply top each serving with whipped topping, and serve with crumble topping (optional).
Crumble topping: 1 cup oats, 1 cup brown sugar, 1/2 cup flour, 4 tbls. butter, 1/2 cup pecans; mix all together and spread in a baking pan sprayed with cooking spray to prevent sticking. Bake in a 350 oven, stirring once, for 10 minutes. Remove from oven, stir and allow to cool. Store in a mason jar.
Yield: one 9 x 9 square baking dish
**Note – you could also blend the apple pie filling into the cream cheese mixture, instead of having the separate layers.