Ingredients
2 sleeves cinnamon graham crackers
3/4 c butter, divided
1 1/4 c sugar, divided
6 cups thinly sliced apples
2 tablespoons cinnamon
2 tablespoons flour
8 oz whipping cream
8 oz marscapone cheese
Preparation
In a large skillet, melt 1/4 cup butter. Add sliced apples, cinnamon, 1/2 cup sugar, and flour. Cook until apples are tender and thickened, 15-20 minutes. If apples are too juicy, add more flour. Cool completely. Finely crush graham crackers. Mix with 1/4 cup sugar. Set aside two tablespoons. Add 1/2 cup melted butter to remaining graham cracker mix. Mix until saturated and crumbly. Divide between two 9 inch round cake pans that have been lined with foil. Coat only the bottom of the pans. Bake at 350 for 10 minutes. Cool completely. In a chilled bowl, beat whipping cream with 1/4 cup sugar just until soft peaks form. Transfer to another bowl. Beat marscapone cheese with 1/4 cup sugar until smooth. Add whipped cream to marscapone, and beat briefly to combine. Don’t overbeat. Set first crust on serving platter. Spread 1/3 of marscapone mixture over crust. Top with apples. Set the next crust over the apples. Repeat cheese and apple layers. Spoon cheese into a piping bag and pipe swirls on top of apples. Sprinkle reserved graham crackers over top of pie. Chill for several hours or overnight before serving.
