Ingredients
4 cups thinly sliced peeled tart apples2 tablespoons sugar2 tablespoons lemon juice1/4 cup butter1 package (8 ounces) cream cheese, softened1-1/2 cups cold whole milk, divided1 package (3.4 ounces) instant vanilla pudding mix1 teaspoon grated lemon zest1 pastry shell (9 inches), baked1/4 cup apricot preserves or strawberry jelly, melted
Preparation
In a large skillet, saute apples, sugar and lemon juice in butter until apples are tender. Cool.
In a bowl, beat the cream cheese until smooth; gradually beat in 1 cup milk, dry pudding mix and lemon zest. Add remaining milk; beat until thickened. Spread into pastry shell. Arrange apples over filling. Brush with preserves. Refrigerate for 1 hour before serving. Brush with additional preserves if desired.
