1 (9 inch) pie crust, baked
4 cups thinly sliced apples
2 tablespoons white sugar
2 tablespoons lemon juice
1/4 cup butter
1 (8 ounce) package cream cheese, softened
1 1/2 cups milk
1 (3.5 ounce) package instant vanilla pudding mix
1 teaspoon lemon zest
1/4 cup apricot preserves
Place sliced apples in a large bowl and toss with sugar and lemon juice. Melt butter or margarine in a large skillet over medium heat. Add apples to skillet and saute until tender. Allow to cool.
In a medium mixing bowl, beat cream cheese until fluffy. Gradually beat in 1 cup milk, pudding mix, and lemon rind. Add remaining 1/2 cup milk, and beat until smooth. Spread mixture into pastry shell. Arrange apples over cream cheese layer.
In a small saucepan, heat preserves until runny. Using a pastry brush, lightly coat apples. Refrigerate pie for at least 1 hour before serving.
Source : allrecipes.com