1 (9") baked pastry shell
2 (3 oz.) pkgs. cream cheese, softened
2 tbsp. sugar
1/2 tsp. grated lemon rind

Prepare pastry shell. Mix together cream cheese, sugar and lemon rind until smooth and creamy. Spread cheese mixture evenly over bottom of pastry shell. Chill in refrigerator about 1/2 hour.

1 1/2 lbs. apples (about 4 med.)
1 c. water
1/2 c. sugar
1 tbsp. water
1/8 tsp. nutmeg
1 tbsp. lemon juice
1 tbsp. cornstarch

Pare and cut each apple into about 8 wedges. Mix together water, sugar and lemon juice in large skillet. Bring to a boil, reduce heat. Place apple wedges in syrup and simmer gently, turning and basting frequently, 8 to 10 minutes or until apples are tender but still hold their shape. Remove apples wedges, reserving syrup.

Arrange wedges on top of cheese layer.

Mix together cornstarch, 1 tablespoon water and nutmeg; gradually stir into reserved hot syrup in skillet. Bring to boil, stirring constantly and boil 1 minute. Pour evenly over apples to form a glaze. Chill at least 2 hours. Makes 1 (9") pie.