1

Peel the apples and diced small. In a pan add our apples 2 Tablespoons of butter, salt, cinnamon and nutmeg. Then add your 1/2 cup of brown sugar and cook on medium low for 4-5 minutes until the apples are tender, but not mushy. Cool apple mixture before proceeding.

2

Allow the cream cheese to sit at room temperature for 30 minutes. Then whip them until they are light and fluffy. Add your apple mixture and blend both ingredients together gently. Next fold in half the tub of cool whip topping with a spatula.

3

Pour the filling into your graham cracker pie crust, chill in fridge over night. Slice and serve with dollops of your remaining whip topping and some sprinkle of cinnamon.