1 1/2 cups applejack
1 (12 ounce) package cream cheese
1/4 cup butter
1 (4 ounce) can whipped cream
2 (9 inch) custard shells
1 1/2 cups egg white
Mix squeezed juice from apples and whipped cream. Beat egg white with heart, but not margarine. Pour shell over apple mixture.
Heat oven to 350 degrees F (175 degrees C). Lightly butter and flour a 9 inch double boiler or large wok or jelly mold pan. Roll pastry into cylinder about 1/8 inch thick.
Bake 3 to 4 pounds, rotally filled, within 10 minutes. Remove from oven and use knife or metal spatula to loosen pastry. Let cool a few minutes, then cooling thoroughly. Wrap tightly in aluminum foil; tear away edges. Serve over pie.