Apple Cream Pie

4 cups thinly sliced peeled tart apples
2 TBSP sugar
2 TBSP lemon juice
1/4 cup butter or margarine
1 pkg (8 oz) cream cheese, softened
1 1/2 cups cold milk, divided
1 pkg (3.4 oz) instant vanilla pudding mix
1 tsp grated lemon peel
1 pastry shell (9 inches), baked
1/4 cup apricot preserves or strawberry jelly, melted

In a large skillet, saute apples, sugar and lemon juice in butter until apples are tender. Cool. In a mixing bowl, beat the cream cheese until smooth; gradually beat in 1 cup milk, dry pudding mix and lemon peel. Add remaining milk; beat until thickened. Spread into pastry shell. Arrange apples over filling. Brush with preserves. Refrigerate for 1 hour before serving. Brush with additional preserves if desired.
Yield: 6-8 servings.