1 refrigerated piecrust, softened
2 medium tart apples, Granny Smith
1/3 cup chopped pecans
¼ cup brown sugar
4 tblsp butter, divided
Pre-heat oven to 400º F. Place piecrust on a parchment lined cookie sheet or a pizza round preferably. Spread Alouette Cheese in center of piecrust to within 2 inches of edge. Peel, core & thinly slice apples & arrange in a spiral pattern on top of the cheese. Combine pecans & brown sugar in a small bowl & sprinkle on top of apples. Top with 3 tablespoons of the butter cut into small pieces. Fold up the 2 inch edge of piecrust over the apples easing in the extra dough. Melt remaining 1 tablespoon of butter; brush on folded edge of pie crust. Bake for 15 minutes at 400º F. Reduce oven temperature to 350º F & bake for an additional 25-30 minutes until crust is golden & apples are tender.
Remove from oven & let cool for 10 minutes. Slice into wedges & serve warm or at room temperature.
{Food for Thought}
There was no way to fit 2 apples onto the pie crust so I only used one. Maybe my apples were big so buy 2 just in case. Also, if you have a hard time finding the Alouette Creamy Onion & Shallot flavor you could substitute chive & onion flavored cream cheese. This is amazing as a stand alone dessert or a treat along with some white wine.
