Apple Pumpkin Cheesecake Pie

For pumpkin cheesecake:

1. Preheat oven to 375 degrees. Roll out pie crusts and place each crust in a 9″ deep dish pie pan. Line crusts with a layer of parchment paper and fill the pan with dried beans or rice. Bake for 15-20 minutes, or until crusts are starting to brown. Remove the parchment paper and beans or rice, poke sides and bottom of the crust with a fork several times and bake another 5 minutes or until crusts is light golden brown. Remove from oven and allow to cool completely.

2. In a medium bowl with an electric mixer, cream the cream cheese until smooth. Add 1 cup sugar, pumpkin and spices. Cream together. In a separate bowl, whip cream until stiff peaks are formed. Fold whipping cream into cream cheese mixture and spoon into cooled pie crusts, dividing evenly between the two. Refrigerate at least 8 hours.

For apple pie filling topping:

1. In a large bowl, toss apples with lemon juice and set aside.

2. Pour water into a large saucepan over medium heat. Combine remaining 1 cup sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly. Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 4-5 minutes. (Or until apples soften and taste “cooked” rather than raw.) Remove from heat, let cool and chill in the refrigerator until cold.

To serve:
If serving the whole pie immediately, pour 1/2 of apple pie topping on each pie and spread with a spatula. Alternatively, pass the apples separately and let guests serve themselves.

Makes 2 9″ pies