Award-Winning Apple Cream Pie

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Unroll 1 pie crust on a work surface. Cut out 2- to 3-inch hearts (or desired shape) with a cookie cutter. Transfer to an ungreased cookie sheet.

3. Bake in the preheated oven until light golden brown, about 8 minutes. Set aside to cool.

4. Mix cream cheese, white sugar, egg, lemon zest, and salt in a medium bowl with an electric mixer on medium speed until smooth.

5. Mix sliced apples, brown sugar, and cinnamon together in a large bowl.

6. Unroll the second pie crust in an ungreased, 9-inch glass pie plate.

7. Roll almond paste into a thin, 7-inch circle between 2 sheets of waxed paper. Remove the top sheet of waxed paper and turn the almond paste circle into the crust-lined pie plate; gently press into the pie crust and remove the waxed paper. Spread cream cheese mixture over almond paste and arrange apples in a circular pattern over top.

8. Bake in the preheated oven until filling is set and slightly puffed, 40 to 45 minutes.

9. Microwave apricot jam in a small, microwave-safe bowl, uncovered, at medium power (50%) for 1 minute. Brush over apples. Top with heart cutouts. Cool until filling sets, about 1 hour.

Cook's Note:

Almond paste is strong, so use sparingly. Try to roll as thin as possible.