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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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I found this easy, delicious dessert in Kraft Food & Family magazine when searching for something to take to a Thanksgiving-themed potluck dinner. Everyone raved about it, and there was a lot of happiness that I had been out of pumpkin at the time, forcing me to look for something else! You can change the amount of fruit you add depending on the size of the fruit and the size of your crust- the original called for 2 apples, but I could only get 1 in my crust. Ingredients:
3/4 cup vanilla wafer, crushed (about 24) |
1/4 cup firmly packed brown sugar |
1/4 cup butter, melted |
1 ready-to-use pie crust (1/2 of 15 oz package) |
4 ounces cream cheese, softened |
1 -2 large baking apple, peeled, sliced |
1 large pear, peeled, sliced |
1/3 cup sugar |
1/4 cup flour |
1/2 teaspoon ground cinnamon |
Directions:
1. Preheat the oven to 375°F
2. Prepare a crumb mixture by combining vanilla wafer crumbs, brown sugar, and butter, and mixing well.
3. Place pie crust on cookie sheet.
4. Spread cream cheese across bottom of the crust- watch out because the dough could tear a bit, so take your time.
5. Cover cream cheese with half of the crumb mixture.
6. Combine fruit, sugar, flour, and cinnamon in a large bowl and toss to mix well.
7. Spread fruit mixture into the pie and cover with the remaining crumb mixture.
8. Bake for 35 minutes, when fruit is tender and crust is lightly browned.
9. If necessary, you can cover loosely with foil to prevent crust from getting too well done after 25 minutes.
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