| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter; softened |
| 1/3 |
c |
Sugar; granulated |
| 1 |
c |
Flour; all purpose |
| 1/3 |
c |
Jam; raspberry |
| 1 |
pk |
Cream cheese; 8 oz |
| 1/4 |
c |
Sugar; granulated |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla |
| 3 |
c |
Apples peeled & sliced |
| 1/3 |
c |
Sugar; granulated |
| 1/2 |
ts |
Cinnamon; ground |
| 1/2 |
c |
Almonds; sliced |
INSTRUCTIONS
BASE
FILLING
TOPPING
Preheat oven to 450F. Cream butter and sugar together thoroughly. Blend in
flour. Press evenly onto bottom and 1 1/2" up sides of 8 1/2" springform
pan. Spread jam evenly over the bottom the crust. Beat all filling
ingredients together with the electric mixer till smooth and light. Spread
over jam. Toss apples, sugar and cinnamon together to coat well. Spoon over
filling. Sprinkle with almonds. Bake at 450F for 10 minutes, then reduce
heat to 400F for 25-30 minutes or till set and apples are tender. Cool
slightly and remove pan rim.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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