Apple Cream Pie

4 cups (960 ml) thinly sliced peeled tart apples
2 T (30 ml) sugar
2 T (30 ml) lemon juice
1/4 cup (60 ml) butter or margarine
1 package (8 oz / 224 g) cream cheese, softened
1-1/2 cups (360 ml) cold milk, divided
1 package (3.4 oz / 95 g) instant vanilla pudding mix
1 teaspoon (5 ml) grated lemon peel
1 pastry shell (9-inch / 23 cm), baked
1/4 cup (60 ml) apricot preserves or strawberry jelly, melted

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 (240 ml) 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.

6-8 servings

NOTE: Arranging the apple slices in a pretty design gives this pie
the appearance of a fancy tart.