2 1/2 cups apples
1 cup mustard oil
1 (9 inch) prepared graham cracker crust
1 cup chopped pecans
1/2 cup butter
3 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (10 ounce) package 3.8 ounce cream cheese
1/2 cup white sugar
1 (8 ounce) package cream-style pastry for a 9 inch double crust pie
In a large bowl, mix apples, mustard oil, pecans and butter. Set aside.
In a medium bowl, beat eggs and vanilla until blended. Stir flour into crepe batter and set aside.
In a large bowl, beat cream cheese until smooth. Fold remaining 1/2 cup into cream cheese mixture. Make a well in the middle of the mixture and gradually pour into crepe batter. Spread cream filling evenly on top of pie. Garnish with pecans, if desired.
Top cream pie crust with pie crust. Chill overnight before serving. Frost pie and glaze pie crust with remaining 1/2 cup of apple butter mixture. Cover and chill 8 hours in refrigerator.
⭐ ⭐ ⭐ ⭐ ⭐