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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Had some leftover pie filling (Apple Pie Filling With Vanilla & Buttershots! Canning) that didn't seal properly when I canned it and had to come up with a creative way to use it. Had some cream cheese and tart shells in the fridge and whala a new hit was born Ingredients:
1 (255 g) package frozen tart shells |
1 (8 ounce) package cream cheese |
1 egg |
1/4 cup sugar |
1 teaspoon lemon juice |
1 teaspoon vanilla |
1 cup pie filling (apple pie filling with vanilla & buttershots! canning) |
Directions:
1. Preheat oven to 350°F.
2. Separate tart shells on a baking sheet to thaw out.
3. Mix softened cream cheese with sugar, egg, lemon juice and vanilla.
4. Spoon cream cheese mixture evenly into twelve tart shells.
5. If apple pie filling is really chunky run through a food processor.
6. Divide the pie filling among the shells covering most but not all of the cream cheese mixture.
7. Bake for 20 minutes.
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