Method

Peel, quarter, and core the apples.  Cut them into about 1/4-inch chunks.  Melt the butter in a large frying pan. 

Add the apples, sugar and lemon juice.  Stir to mix.  Cover and let steam for a few minutes, stirring occasionally until the apples are barely tender.  Then uncover and cook, stirring until the liquid is almost all evaporated.  Stir in the cinnamon, nutmeg, raisin, walnuts, and the ginger, and continue to cook, stirring, for a few minutes until the liquid has evaporated and the apples are just tender.  Set aside to cool.  Prepare the cheese mixture.

Cheese Mixture

Adjust a rack one-third up from the bottom of the oven and preheat oven to 350°.

In the small bowl of an electric mixer beat the cheese until it is soft and smooth.  Beat in the vanilla and sugar until mixed, then beat in the cream and finally the eggs one at a time, scraping the bowl with a rubber spatula and beating until smooth.  (Do not beat any more than necessary after adding the eggs; this should not become airy.)

Turn the apple mixture into the crust and smooth the top.

Pour the cheese mixture very slowly over the center of the apples.  Do not add it quickly or all at once.   Depending on the size of the apples and on the depth of the crust, you might or might ;not have room for all of the cheese mixture.  Don't take a chance.  If it looks as though the cheese mixture might run over the edge, do not use it all.

Bake for 25 minutes.

Cool to room temperature, and then refrigerated for several hours or overnight.

6 generous portions

Reprinted with permission from © Maida Heatter, Maida Heatter's Pies and Tarts, published by Andrews McMeel click for book review

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