“The Apple of My Eye” 2012 Amateur Apple Use 9/9.5 inch plate. Serves eight. CRUST 1 1/2 cups graham cracker crumbs 3 Tbsp sugar 5 Tbsp butter, melted Mix all ingredients together and press mixture into pie plate. Chill for 10 minutes. Bake in a 375 -degree oven for 10 minutes, or until brown. Allow to cool down to room temperature before filling. FILLING 8 oz cream cheese 1/2 cup powdered sugar 8 oz Cool Whip 1/2 tsp vanilla extract Beat vanilla, cream cheese, and powdered sugar until smooth. Fold in the Cool whip. Gently spread into crust and chill. APPLE TOPPING 4 cups apple slices 3 Tbsp butter 5 Tbsp brown sugar 1-1.5 Tbsp cornstarch 1 tsp cinnamon 1/2 cup apple juice 2 Tbsp apple butter Mix apple juice and cornstarch and set aside. Combine the rest of the ingredients in a saucepan and cook on the stove over medium heat until apples are appropriately tender. Once apples are tender, then add the apple juice mixture. Bring to a boil and cook until thickened. Remove from heat and cool. Double this topping, if needed. When cooled, generously top the pie with the apple topping, leaving some room for your favorite whipped topping. GARNISH Whipped cream, nut granola, caramel sauce Top with favorite whipped cream or topping. Top with a simple granola (nuts are OK, but no fruit), to taste (Just enough to add some crunch and texture to the pie). Drizzle with caramel sauce, if desired. Chill. Decorate as desired.