UPSIDE-DOWN LAYERED APPLE CHEESE PIE

Upside-down Layered Apple Cheese Pie image

Provided by Linsey Ballard @LinseyAnn

Categories Pies

Number Of Ingredients 13

2/3 cup(s) chopped pecans
1/2 cup(s) packed dark brown sugar
3 tablespoon(s) butter, melted
- pastry for double-crust pie (9 inches)
1 package(s) (8 ounces) philadelphia cream cheese (softened or cubed), softened
1/2 cup(s) shredded cheddar cheese
1 tablespoon(s) plus 1 cup sugar, divided
1 teaspoon(s) vanilla extract
4 cup(s) thinly sliced peeled tart apples
1/4 cup(s) all-purpose flour
2 tablespoon(s) lemon juice
2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground ginger

Steps:

In a small bowl, combine the pecans, brown sugar and butter; spread into a greased 9-in. pie plate. Roll out one pastry to fit the pie plate; place over pecan mixture. Trim pastry even with edge of plate.
In a small bowl, beat the cream cheese, cheddar cheese, 1 tablespoon sugar and vanilla until blended; spread over pastry. In large bowl, combine the apples, flour, lemon juice, cinnamon, ginger and remaining sugar; pour over cheese mixture.
Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
Bake at 375° for 45-50 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Serve warm.