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1
In a medium bowl, beat the butter or margarine and cream cheese together until smooth.
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2
Work in the flour to make a soft dough.
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3
Divide the dough into two balls, wrap them, and chill them in the fridge for a minimum of 1 hour.
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4
Mix the sliced apples with the cinnamon, sugar, and lemon juice, reserving a little sugar and cinnamon.
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5
Mix well.
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6
On a lightly floured surface, roll out one ball of pastry and use it to line a deep 10-inch pie dish.
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7
Bake the pastry blind (see note on baking blind).
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8
When the pie shell has cooled, fill it with the apples, piling them higher in the center.
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9
Roll out the other pastry ball thinly and gently lay it on top.
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10
Press the edges together, trim off any excess pastry, then mark the edges with a fork and prick the top of the pie several times.
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11
Mix the reserved cinnamon and sugar together, and sprinkle the mixture on top of the pie.
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12
Bake at 375 F for 35-40 minutes, until the topping is golden brown and the apples have cooked.
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13
Note: Baking Blind: Baking blind, which partially cooks the pie shell, will ensure that it stays crisp under a liquid filling.
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14
Cover the pastry, including the rim, with aluminum foil to prevent it from rising.
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15
Weigh it down with baking beans (dried lima or butter beans are perfect).
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16
Bake it in a preheated oven at 400 F for 10-12 minutes (slightly less time if you are making small individual pie shells).
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17
Remove the foil and bake for a further 5 minutes or until the pie shell starts to color.
