Taken from “Better Homes & Gardens Magazine”

From the “Garden to the Plate” issue


Prep: 1 hour   Bake: 10min (for the crust only)     Cool: 15 min   Chill: 4 hours   Oven: 350F

§  Nonstick cooking spray

§  2 cups crushed crunchy oats-and-honey granola bars (12 bars)

§  1 cup flaked coconut

§  ¼ cup butter, melted

§  2 Tablespoon butter

§  ½ cup packed brown sugar

§  1 Tablespoon lemon juice

§  1 teaspoon ground cinnamon

§  7 large cooking apples, peeled, cored, and thickly sliced (about 3 1/2 pounds)

§  1 8-oz carton mascarpone cheese or 8-oz package cream cheese, softened

§  ¼ cup granulated sugar

§  2 Tablespoon Amaretto or 1/2t almond extract

§  1 cup whipping cream

  1. Preheat oven to 350F.  Coat a 9-inch pie plate with cooking spray.  For crust, in a medium bowl combine crushed granola bars, coconut, and the ¼ cup melted butter.  Press mixture on bottom and up sides of pie plate.  Bake 10 minutes; cool.  (You can turn off the oven after this ;)
  2. In an extra-large skillet melt the 2 T butter over medium heat.  Stir in brown sugar, lemon juice, and cinnamon.  Stir in apples.  Cook, uncovered, for 25 minutes or until apples are very tender, stirring occasionally.  Cool for 15min.
  3. Meanwhile, in a large bowl beat cheese, granulated sugar, and Amaretto (or Almond extract) with a mixer on medium speed for 30 seconds or until mixture is light and fluffy.  In a medium mixing bowl beat whipping cream on medium speed until soft peaks form (tips curl); beat whipping cream into cheese mixture on low speed until combined.
  4. Layer half the apple mixture in piecrust.  Spread half of the cheese mixture on the apple mixture.  Repeat layers, using remaining apple and cheese mixtures.  Cover loosely and refrigerate for at least 4 hours or up to 24 hours.  Makes 8 to 10 servings.