Autumn Apple Torte

I first came up with this one two years ago for a potluck my freshman year and I've been making it every year since. There's a fair bit of work involved, but the result is a delicious personal-sized torte. Great for sharing, if you're so inclined.

-=Autumn Apple Torte=-

Crust:

see Savory Chicken Pie recipe

Filling:

3-4 crisp green apples

1/4-1/2 cup apple cider

2 sticks butter

16 oz cream cheese

2 eggs

1-2 cups flour

1/2 cup milk

Cinnamon

1 cup sugar

Preheat your oven to 350F. Start by cutting up the apples into small, bite size chunks. Heat a skillet on med-low and add the apples, cider, cinnamon to taste, and about 1/4-1/2 stick of butter. Slowly cook the apples until tender. In the meantime, beat the eggs in a large bowl. Melt the remaining butter in the microwave. Add the butter, milk, and cream cheese to the eggs and mix until even. When the apples are done cooking add that and any liquid in the skillet to the mixture. Slowly add the flour while stirring until the filling mix is slightly gloopy, but still more liquid than say, pancake batter.

Next, grease two muffin pans. Begin pressing the pie crust dough into the bottom and sides of each well. Fill each mini crust with the apple filling. If you have any extra filling left over (which is likely), you can either make more pie crust, or add more flour to the mixture and make apple muffins. Sift some confectioners sugar over each torte. Bake for 30 minutes-1 hour, until filling is firm and top is slightly browned.

Yields ~15 mini-tortes + 6 muffins