Ingredients:

  • 1.25 cups all-purpose flour
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, chilled and cubed
  • 4 tbsp ice water
  • 4 cups Granny Smith apples, peeled and diced small
  • 2 tbsp unsalted butter
  • 0.25 cup brown sugar
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 8 oz cream cheese, softened
  • 0.5 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Instructions:

  1. Whisk flour and salt in a bowl.
  2. Use a pastry cutter to work the chilled butter into the flour until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
  3. Add ice water one tablespoon at a time, stirring until the dough just holds together.
  4. Press dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
  5. Roll out the dough, fit it into a 9-inch deep-dish pie plate, prick the bottom with a fork, and blind bake at 375°F (190°C) for 10 minutes.
  6. Melt butter in a skillet over medium heat; add diced apples, brown sugar, cinnamon, and nutmeg.
  7. Cook for 8–10 minutes, stirring to reduce moisture and caramelize the apples.
  8. Prepare the filling by beating softened cream cheese and granulated sugar, then mixing in eggs, heavy cream, vanilla extract, and salt until smooth.
  9. Distribute the apple reduction into the pre-baked crust and pour the cream custard over the top.
  10. Bake until the custard is set and the edges are golden brown.
  11. Allow to cool and refrigerate for 4 hours to ensure the filling is stable and velvety before slicing.