Ingredients

Yield: 8 servings

1 9-inch baked pastry shell
1 8-ounce package cream cheese, softened
1 14-ounce can sweetened condensed milk (NOT evaporated milk)
1/3 cup lemon juice
1 teaspoon vanilla extract
1 20-ounce can apple slices, well-drained on paper towels (NOT pie filling)
1/4 cup red cinnamon candies (such as Red Hots)
6 tablespoons water
2 teaspoons cornstarch

Directions

In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared, cooled pastry shell. Arrange drained apple slices in single layer on top. Set aside. In small saucepan over low heat, dissolve cinnamon candies in 4 tablespoons water. In another small bowl stir together remaining 2 tablespoons water and 2 teaspoons cornstarch; add to cinnamon mixture. Cook and stir until mixture thickens and boils. Remove from heat; cool slightly. Drizzle over apples until well-coated. (Top of pie will be candy-apple red.) Chill 3 hours or until set. Refrigerate leftovers.

Each serving contains 402 calories, 20g fat, 51g carb, 243mg sodium, 43mg cholesterol.