Apple Cream Pie - cooking recipe

Ingredients

4 c. thinly sliced peeled tart apples
2 Tbsp. sugar
2 Tbsp. lemon juice
1/4 c. butter or margarine
1 (8 oz.) pkg. cream cheese, softened
1 1/2 c. cold milk, divided
1 (3.4 oz.) pkg. instant vanilla pudding mix
1 tsp. grated lemon peel
1 pastry shell (9-inches), baked
1/4 c. 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 mixing bowl, beat the cream cheese until smooth. Gradually beat in 1 cup milk, dry pudding mix and lemon peel. 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. Yield: 6 to 8 servings.