Classic Homemade Apple Pie with a Cream Cheese Crust

Ingredients

• Place the flour, sugar, and salt in the bowl of the food processor. Pulse a few times to evenly distribute the sugar and salt.
• Cut the butter and cream cheese into 1/2-inch cubes. Use a little of the flour mixture to keep the pieces from sticking together. Chill the cut butter and cream cheese cubes for 15 minutes.
• Remove the rough dough from the work bowl and form into a ball using your hands and a light touch. Divide into two equal pieces.
• Flatten the dough ball into two disks about a half-inch thick, and wrap separately in plastic wrap.
• Chill the wrapped dough disks for an hour or overnight.
• Cool the cooked apples completely by removing from them from the pot with a slotted spoon and spreading them on a large sheet pan. Reserve any pan juices.
• Remove the dough from the refrigerator when ready to assemble the pie and allow it to warm slightly until pliable and easy to roll out.
• Fill the pie crust with the cooled apples and sauce mounding them in the center.
• Cool the pie on a cooling rack for 2-3 hours before serving. Or, make the pie ahead of time the day before and refrigerate; this will help the pie and juices to set.
• 3 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons Kosher salt
• 12 oz. (1.5 pkg) cream cheese
• 1.5 cups unsalted butter, (3 sticks), well chilled
• 12-14 apples, peeled, cored, thinly sliced (about 12 cups) (we used Honeycrisp, Granny Smith, and Pink Lady)
• 3 tablespoons fresh lemon juice
• 1/2 cup water
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 4 tablespoons cornstarch
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon ground ginger
• 1/2 teaspoon Kosher salt
• 4 tablespoons butter
• 1 egg white, beaten
• 1 tablespoon coarse sugar