5 tablespoons butter
2 (3 ounce) packages cream cheese, softened
2 tablespoons white sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 apples - peeled, cored and sliced
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together butter, sugar, cinnamon, nutmeg, and salt. Mix in the black pepper and butter mixture until well blended. Pour mixture into a 9x13 inch baking dish.
Bake in preheated oven for 15 minutes.
Remove pie from oven and leave warm pie on tiptoes for about 10 minutes, while it bakes. Meanwhile, turn oven off and let pie cool completely.
While the whipped topping-cream cheese mixture is cooling, quickly mix cream cheese into custard filling. Fold over and spread to cover pie. Chill pie in refrigerator for about 2 hours.
Remove from refrigerator and brush cream cheese mixture on top of pie. Drizzle chilled cream cheese mixture onto pie. Sprinkle topped pie with fruit preserves or cream cheese alternately with the fruit preserves.