Classic Dutch Apple Cream Pie Recipe for Irresistible Dessert

Apple Filling:

• 8 cups (744 g) sliced apples (5-6 small/medium apples)
• 1 Tbsp freshly squeezed lemon juice
• ¼ cup (50 g) light brown sugar, gently packed
• ¼ cup (50 g) granulated sugar
• 1 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 2 Tbsp (28 g) butter
• 3 Tbsp cornstarch

Cream Cheese Layer: (*If you want it really creamy & have a deep pie dish, double this part.)

• 4 oz (113 g) cream cheese
• 2 ½ Tbsp granulated sugar
• ⅛ tsp vanilla extract

Cinnamon Streusel Topping:

• ¼ cup (57 g) butter (room temperature)
• ½ cup (100 g) light brown sugar, gently packed
• ½ cup (40 g) quick oats
• ¼ cup (30 g) all-purpose flour (stir, spoon & level)
• ½ tsp ground cinnamon

• In a large bowl, combine the sliced apples with lemon juice, both sugars, cinnamon, nutmeg, and salt. Toss to coat and let the apples macerate at room temperature for 30 minutes to draw out juices and develop flavor.
• While the apples rest, prepare the cream cheese layer. Beat the cream cheese with the granulated sugar and vanilla until smooth, about 1 minute. Chill until ready to assemble.
• Make the cinnamon streusel by combining the butter, brown sugar, oats, flour, and cinnamon. Cut the butter into the dry ingredients with a pastry blender or fork until the mixture is crumbly and combined. Set aside.
• Pour the macerated apples into a strainer and reserve the liquid—about ½ cup. In a small saucepan, combine the reserved liquid with the 2 tablespoons of butter. Over medium heat, reduce the liquid until it measures about ⅓ cup and becomes syrupy and lightly caramelized. Swirl the pan rather than stirring to avoid crystallizing.
• Transfer the drained apples to a bowl and toss with the cornstarch until it is fully incorporated. Pour the reduced syrup over the apples and toss again to coat evenly. The cornstarch will thicken during baking.
• Preheat the oven to 350°F (175°C). In a prepared pie shell, spread the cream cheese layer in an even layer, then spoon the apple mixture over it. Sprinkle the cinnamon streusel evenly across the top. Bake on a sheet pan to catch any spills for 1 hour and 15 minutes, or until the apples are tender and the filling is bubbly. If your pie dish is very full, placing a baking sheet on the rack below the pie helps prevent oven messes.

• Absolutely delicious warm and crisp from the oven with cold vanilla ice cream melting on top.