courtesy KRAFT magazine
This recipe is perfect for fall. It reminded me of apple crisp baked into a pie. It was easy and delicious.
3/4 cup crushed Nilla Wafers (about 24 wafers)
1/4 cup firmly packed brown sugar
1/4 cup butter, melted
1 ready to use refrigerated pie crust
4 oz cream cheese, softened
2 large baking apples, peeled, sliced (I used granny smith)
1 large pear, peeled, sliced
1/3 cup granulated sugar
1/4 cup flour
1/2 tsp ground cinnamon
Cool Whip or ice cream
Preheat oven to 375 degrees. Mix wafer crumbs, brown sugar and butter until well blended; set aside.
Place pie crust in 9 inch pie plate. Spread cream cheese carefully onto bottom of crust. (I did not use all of the 4 oz - and the next time I make it I might leave the cream cheese off all together). Sprinkle top of cream cheese with half of the crumb mixture. Set aside. Combine fruit in large bowl. Add granulated sugar, flour and cinnamon; toss to coat. Spoon over crumb layer in pie crust; sprinkle with remaining crumb mixture.
Bake 35 minutes or until fruit is tender and crust is lightly browned, covering loosely with foil after 25 min if necessary to prevent crust from overbrowning. Cool on wire rack. Serve with whipped topping or ice cream. Store any leftovers in refrigerator.