Step #1
6 oz. DFS Butter
4 oz. Jack Frost Sugar
1/2 tsp. Comsource Vanilla Extract
7 1/2 oz. General Mills Flour, all purpose
Step #2
12 oz. Breakstone Cream Cheese
6 oz. Hood Sour Cream
3 1/2 oz. Jack Frost Sugar
3 ea. DFS Eggs
2 tsp. Comsource Vanilla Extract
Step #3
16 oz. Simplot Flame Roasted Fuji Apples
2 oz. Fisher Pecans, coarsely chopped
Directions:
Step #1
1. Combine the butter, sugar, vanilla and flour in a food processor bowl
and pulse until blended and crumbly.
2. Divide and press 8 1/2 oz. of the dough into the bottom of 2
parchment lined 7" spring form pans.
Step #2
1. In a mixing bowl, beat the cream cheese, sour cream and sugar until
creamy.
2. While the mixer is on low speed, add the eggs and vanilla.
3. Beat until smooth.
4. Pour 12 oz. of the filling over each crust in the spring form pans.
Step #3
1. Spread 8 oz. of the Simplot Flame Roasted Fuji Apples over the filling
in each spring form pan.
2. Bake the tortes in a 325F convection oven for 35 to 40 minutes.
3. Sprinkle the top of each torte with 1oz. of pecans and bake for an
additional 5 to 7 minutes, or until lightly browned.
4. After removing them for the oven, allow the tortes to chill for 3 to
4 hours before removing from the pan.