CREAM CHEESE PASTRY:

1 c. all-purpose flour
1 tbsp. sugar
1 tsp. salt
1 (3 oz.) pkg. cream cheese, cubed
1/2 c. unsalted butter, cubed

FILLING:

6 c. peeled, thinly sliced cooking apples
1 c. plus 3 tbsp. flour
3 eggs
3/4 c. butter, melted
1/2 c. chopped walnuts
2 tbsp. bourbon
Confectioners' sugar (optional)

CREAM CHEESE PASTRY: In a large bowl, combine flour, sugar and salt. With a pastry blender or 2 knives used scissor-fashion, cut in cream cheese and butter until mixture resembles coarse crumbs. Knead pastry into a ball; flatten slightly. Cover and refrigerate 1 hour. Roll out pastry between 2 sheets wax paper. Peel off top paper; invert a 9-inch deep dish pie plate. Remove paper; flute edge. Refrigerate pastry at least 1 hour.

FILLING: Preheat oven to 375 degrees. Arrange apples in pastry shell. In medium bowl, combine sugar, flour and eggs; stir with a wire whisk until smooth. Slowly stir in melted butter, then walnuts and bourbon. Pour over apples. Bake 60 minutes. Cool. Yield: 8 servings.

Before serving, sprinkle top with confectioners' sugar, if desired.