Only one batch of dough at time in food processor.
Filling hint-sugar draws moisture from apples so don’t mix the sugar mixture with the fruit until just before you fill the pie shell.
Frozen pie reheat at 375 for 30-40 minutes

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Nutritional Facts
1 slice equals 285 calories, 12 g fat (7 g saturated fat), 94 mg cholesterol, 261 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein.

MAKES ONE 9-INCH CAKE, SERVING 12 TO 16

Depending on the oven and the temperature of the ingredients, the cheesecake may bake about 15 minutes faster or slower than the instructions indicate; it is therefore best to check the cake 1 1/4 hours into baking. Although the cheesecake can be made up to three days in advance, the crust will begin to lose its crispness after only one day. To make slicing the cheesecake easy and neat, use a knife with a narrow blade, such as a carving knife; between cuts, dip the blade into a pitcher of hot water and wipe it clean with paper towels. The cheesecake is good on its own, but the Brown Sugar and Bourbon Cream (related recipe) is a grand addition.

WHY THIS RECIPE WORKS:
We discovered a few keys to the perfect pumpkin cheesecake recipe: For a smooth and creamy texture, we blotted the canned pumpkin puree with paper towels to remove excess moisture before mixing it with the rest of the ingredients. We passed over brown sugar, which overpowered the pumpkin, in favor of milder granulated sugar. Baking the cake in a water bath in a moderate oven also helped give our pumpkin cheesecake recipe its velvety texture.

http://www.americastestkitchenfeed.com/cooking-science/2012/11/we-prove-it-gentle-heat-guarantees-smooth-custards/

Tweaked a little from original recipe

I got the basic recipe for this from the “Good Eats” television program, Alton Brown. He had some ingredients that I knew my family did not like so I added and substituted items I thought my family would like making this my own.

MAKES ONE 9-INCH PIE

Use sweet, crisp apples, such as Golden Delicious, Jonagold, Fuji, or Braeburn. The two fillings can be made ahead, cooled, and stored separately in the refrigerator for up to 2 days.

WHY THIS RECIPE WORKS:
For an apple-cranberry pie recipe with a crisp crust and balanced flavors, we precooked the cranberries so they wouldn’t shed a lot of liquid during baking. Then we arranged the cooked cranberries and apples in two distinct layers, allowing the flavor of each to come through clearly in our apple-cranberry pie recipe.