1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3 green apples, peeled & thinly sliced (an apple corer/peeler/slicer would be perfect)
1/4 - 1/2 cup cinnamon sugar
2 Tbsp. flour
thawed Cool Whip
HEAT oven to 450ºF. Line 9-inch pie plate with crust. Carefully spread cream cheese in 6-inch circle in center.
TOSS apples with cinnamon sugar and flour; spoon over cream cheese. Fold crust partially over apples.
BAKE 25 min., covering loosely with foil for the last 5 min. Cool. Serve with Cool Whip. Refrigerate leftovers.
from Kraft Food & Family