• 4 C. thinly sliced, peeled tart apples
• 2 T. sugar
• 2 T. lemon juice
• 1/4 C. butter
• 1 pkg (8 oz) cream cheese, softened
• 1 1/2 Cup cold milk, divided
• 1 pkg. (3.4 oz) instant vanilla pudding mix
• 1 tsp. grated lemon peel
• 1 pastry shell (9 inch) baked
• 1/4 C. apricot preserves or strawberry jelly, melted

In a large skillet, sauté apples, sugar, lemon juice in butter until apples are tender. Cool.

In a mixing bowl, beat the cream cheese until smooth; gradually beat in 1 C. milk, dry pudding mix and lemon peel. Add remaining milk and beat till thickened.

Spread into pastry shell. Arrange apples over filling. Brush with preserves.

Refrigerate for 1 hour before serving. Brush with additional preserves if desired.

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