Smoked Apple Pie Cream Cheese

Equipment

Smoker

Traeger/Pellet Grill

Ingredients

1 8 oz. block of cream cheese (full fat)

1 tsp. Cinnamon

1 tsp. Light Brown Sugar

Apple Pie Filling:

3 or 4 apples (I used Granny Smith)

1/3 cup sugar

3 tbsp. Water

2 tbsp. Butter

1 tsp. Cinnamon

4 tsp. Cornstarch

2 tbsp. Water

Icing:

1 Cup Confectioner's Sugar

2 Tbsp. Milk

1/2 tsp. Vanilla Extract

Instructions:

Put your cream cheese on a piece of aluminum foil with holes poked in it. Score the cream cheese and then lightly season it with the Cinnamon and Light Brown Sugar.

Put on the smoker at 200 degrees for at least 1 hour. For a deep smoke flavor it is recommended to smoke for 2 hours.

Apple Pie Filling:

Peel, core, and chop/slice your apples.

Melt butter and cinnamon over medium heat. Stir in apples, sugar and water.

Cover and let simmer stirring occasionally for 4-6 minutes or until apples are very slightly softened

In a small dish combine cornstarch and 2 tbsp. Water. Add to the pan while stirring and continue to cook until the apples are soft, not mushy, and the filling has thickened.

Let bubble for 1 minute. Cool

Icing:

Combine Confectioner’s sugar, milk, and vanilla extract in a small bowl and mix together. If sauce is too thick add more milk until the desired consistency is reached.

Once cream cheese is finished smoking, spoon your apple pie filling on top of the cream cheese and drizzle the icing over the top. Serve warm or at room temperature with your favorite cracker.

By: Emily Warren