4 cups apple - peeled, cored and diced
4 eggs
2 cups white sugar
1 cup lemon juice
1 pinch salt
3 cups all-purpose flour
6 tablespoons lemon zest
1 teaspoon lemon juice
1 teaspoon lemon zest
1 tablespoon lemon zest
2 teaspoons lemon zest
1 (8 ounce) package cream cheese, softened
2 3/4 cups milk
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix apples, eggs, sugar, lemon juice, lemon zest, lemon zest, lemon zest and lemon zest. Mix well.
Rinse and chop apples. Fill an electric blender with 2 cups of water, and pour over apple mixture in blender. Blend until apples are completely moistened.
Heat oven to 350 degrees F (175 degrees C), and line pie crust with aluminum foil. Place candy thermometer inside crust.
Bake for 1 hour in the preheated oven, until apples are tender. Remove foil and cool pie completely.
In a large bowl, beat cream cheese until fluffy. Mix in milk and lemon zest. Press mixture into pie crust. Chill for at least 2 hours. Remove foil and chill pie for at least 1 hour, or until pastry is firm.