- 1 (9 inch) ready-to-use refrigerated pie crust
- 4 ounces PHILADELPHIA Cream Cheese, softened
- 3 red and/or green apples, thinly sliced
- 1/4 cup granulated sugar
- 2 tablespoons flour
- 1 teaspoon cinnamon sugar
- 1 cup thawed COOL WHIP Whipped Topping
- Heat oven to 450 degrees F.
- Line 9-inch pie plate with crust. Carefully spread cream cheese into 6-inch circle in center.
- Toss apples with granulated sugar and flour; spoon over cream cheese.
- Fold crust partially over apples; sprinkle with cinnamon sugar. Bake 25 min., covering loosely with foil the last 5 min. Cool. Serve topped with COOL WHIP. Refrigerate leftovers.