Served as dessert. Vegetarian dish. Speciality: Low Sodium diet.

Crust

1 cup All-purpose Flour (140 grams)

1/3 cup confectioners Sugar (powdered or icing, 35 grams)

1/2 cup cold unsalted Butter, cut into small pieces (1 stick, 113 grams)

Filling

8 ounces Cream Cheese, at room temperature (227 grams)

1/4 cup granulated Sugar (50 grams)

1 large Egg

1/2 teaspoon pure Vanilla Extract

Topping

1/3 cup granulated Sugar (66 grams)

1/2 teaspoon ground Cinnamon (2 grams)

4 cups Granny Smith Apples, peeled and cut into 1/4 inch slices (about 3-4 large Apples)

1/3 cup sliced Almonds (35 grams)

Preheat oven to 450 degrees F (230 degrees C) and place rack in center of oven. Grease (or spray with Pam) a 9 inch (22 cm) springform pan. Crust: In the bowl of your food processor place the flour and sugar. Pulse to blend together. Add butter and pulse until dough just begins to come together. Pat the dough onto the bottom and one inch (2.5 cm) up the sides of the pan. Cover with plastic wrap and place in refrigerator while you make the filling. Filling: In a food processor process the cream cheese until smooth. Add the sugar and mix well. Blend in the egg and vanilla extract and process until smooth. Remove the crust from the fridge and pour in the filling. Return to refrigerator while you prepare the topping. Topping: Combine the sugar and cinnamon in a large bowl. Toss the sliced apples in the sugar mixture. Spoon the apples evenly over the cream cheese layer and sprinkle with almonds. Place the springform pan on a larger baking sheet to catch the drips. Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce heat to 400 degrees F (205 degrees C) and bake for 25 to 30 minutes until golden brown (apples are soft when pierced with a fork), and filling is almost set. Remove from oven and place on wire rack to cool. Sprinkle with confectioners sugar and serve at room temperature. If there are leftovers cover with plastic wrap and refrigerate.

Preparation time: 25 minutes

Cooking time: 1 1/4 hours

Serves: 8

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