Okay, I know this may not look entirely appealing. I forgot to put the foil on it to cover it for the last 5 minutes so it kind of dried the apples out a bit. They were still good though. Also... I think I would change the recipe just a little by adding a bit of sugar to the cream cheese and mixing it in before spreading it on the crust. Here is the full recipe:
Kraft Foods Freestyle Apple Tart
1 Ready-to-use refrigerated pie crust (1/2 of a 15oz. pkg.)
4 oz. (1/2 of 8 0z. pkg.) of cream cheese, softened
Red and/or green apples (1 1/4 lb.) thinly sliced
1/4 c. sugar
2 T. Flour
1 tsp. cinnamon sugar
1 c. thawed cool whip topping
Heat oven to 450* F. Line 9 in. pie plate with crust (I used some spray cooking oil on the pan first.). Carefully spread cream cheese in a 6 in. circle in the center.
Toss the apples with the sugar and flour; spoon over cream cheese.
Fold the crust partially over the apples. Sprinkle with cinnamon sugar. Bake for 20 minutes, covering loosely w/foil and baking another 5 minutes. Cool.
Serve w/whipped topping. (I didn't do this, it was fine w/o.) Refrigerate leftovers.