CREAMY APPLE PIE
2 cups finely crushed crunchy oat and honey granola bars ( aoubt 12 bars)
I cup flaked coconut
1/4 cup butter, melted
2 Tbsp. butter
1/2 cup packed brown sugar
1 Tbsp. lemon juice
1 tsp. ground cinnamon
7 large cooking apples, peeled, cored and cut into thick slices (about 3 1/2 pounds)
1 8 oz. pkg cream cheese, softened
1/4 cup granulated sugar
2 Tbsp amaretto or 1/2 tsp. almond extract
1 cup whipping cream
1. Preheat oven to 350 F. Coat a 9-inch pie plate with cooking spray
2. Combine crushed bars, coconut, and 1/4 cup butter. Press on bottom oand up sides of pie plate. Bake 10 minutes. Cool. In very large skillet melt 12 Tbsp. butter over medium heat. Stir in brown sugar, lemon juice, and cinnamon. Stir in apples. Cook, uncovered, over medium heat for 25 minutes or until apples are very tender; stir occasionally.
3. Cool 15 minutes. Meanwhile in a large bowl beat cheese, granulated sugar, and amaretto (or almond extract) with electric mixer on medium speed for 30 seconds or until light and fluffy. In medium bowl beat whipping cream on medium speed until soft peaks form; beat into cream cheese mixture on low speed until combined. layer half of the apple mixture in piecrust. Spread half of the cheese-whipped cream mixture atop the apples. Layer remaining apple mixture-whipped cream mixture. Spread with remaining cheese-whipped cream mixture. Cover loosely and chill at least four hourss or up to 24 hours. Makes 8 to 10 servings.