Sister’s Granny Smith Apple Pie with Cream Cheese Piecrust

I am the youngest of nine children and one of five girls in my family. My sister Juanita was a great cook and she shared this recipe with me more than thirty years ago.

Piecrust:

1 cup butter, softened

1 (8-ounce) package cream cheese, softened

2 ¼ cups all-purpose flour

½ teaspoon salt

Filling:

½ cup butter

1 cup sugar

1 tablespoon flour

¼ cup orange juice

¼ cup honey

½ teaspoon cinnamon

4 cups peeled and thinly sliced

Granny Smith apples

To make the piecrust: In a large bowl cream the butter and cream cheese. Gradually blend in the flour and salt. Knead lightly until the dough clings together. Divide in half. Wrap each half in plastic wrap and refrigerate for 30 minutes. Place one ball of dough on a lightly floured board and roll into a 10-inch circle to fit a 9-inch pie pan. Roll the remaining crust into a 10-inch circle. Cut into ½-inch-wide strips and set aside.

To make the filling and assemble the pie: Preheat the oven to 450 degrees. In a large saucepan melt the butter over low heat. Add the sugar, flour, orange juice, honey, and cinnamon, stirring to mix. Add the apples and cook over medium heat for 10 minutes. Pour into the prepared piecrust.

Crisscross the strips from the second piecrust across the top of the apple mixture in a latticework pattern. Place in the oven and bake for 10 minutes. Reduce the heat to 350 degrees and continue to bake for 45 minutes.

Makes 1 pie or 6 to 8 servings.