1 (6 ounce) can Amish Meat Pie Crust
1/4 cup butter, softened
1 1/4 cup milk
1 tablespoon lemon juice
1 1/2 teaspoons paprika
1/4 teaspoon salt
1 1/2 teaspoons dried sage
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, sour cream
1 (3 ounce) package cream cheese, sherbet
In a medium bowl, mix together the butter, milk, lemon juice, paprika, salt, sage and lemon cream cheese. Shape the mixture into a 1 1/2 inch disk. Cover and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Spread the cream cheese mixture evenly over the pie crust. Divide the remaining remaining pie crust into 4 parts and shape into 8 equal wedges. Wrap each wedge in foil and roll the entire package in brown sugar. Place the wedges on top of the cream cheese mixture. Seal edges and cut steam vents in the foil. Place melted butter on top of the seam.
Bake in preheated oven for 45 minutes in the preheated oven, or until internal temperature has reached 200 degrees F (95 degrees C).