NEW PIE: We’ve all had traditional apple pie.

It’s pretty delicious — especially when you find locally grown apples in the fall to make it special — so we’re not taking it off our personal list of recipes anytime soon. But we wanted to share this recipe for the winner of the Blue Ribbon Apple Pie Contest at the Pennsylvania Farm Show earlier this month. It’s a little different.

This is the recipe from Stacie Hart of Muncy, Lycoming County, for an apple-cranberry cheesecake pie.

Crust:

2 cups flour

1 cup butter-flavored Crisco

⅓ cup whole milk

1 tablespoon white vinegar

½ teaspoon salt

In a mixer, cream the Crisco, then combine the rest of the ingredients. Roll out the mixture on a floured surface, then put it in a 12-inch pie plate. Cut out leaf shapes from the extra crust to be used as decorations. Paint the leaf shapes with colored dye.

Apple pie filling:

12 cups of sliced apples (the recipe recommends 5 honeycrisp, 3 Fuji and 3 yellow delicious apples)

1 cup light brown sugar

1 ½ sticks butter

¼ cup flour

1 cup cranberries

1 tablespoon homemade apple pie spice (1 teaspoon cardamom, 4 tablespoons cinnamon, 1 tablespoon allspice, ½ teaspoons ginger, ¼ clove and 1 teaspoon nutmeg)

Cook the apples with butter, brown sugar and spices on medium heat for 50 minutes, adding the cranberries for the last five minutes. Turn off the heat and add flour to thicken.

Cheesecake filling:

(3) 8-ounce bars of cream cheese

¾ cup sugar

1 teaspoon vanilla

3 eggs

Beat the cream cheese until it’s smooth. Add the rest of the ingredients and blend them together.

Crumb topping:

1 cup flour

½ cup sugar

½ cup brown sugar

1 teaspoon cinnamon

½ cup cold butter

In a food processor, blend, flour, sugars and cinnamon. Pulse in cold butter until crumbles are formed.

Assembly:

Spoon the apple filling into the crust. Pour the cheesecake filling over the apple filling. Sprinkle on the crumb topping, then place the leaf cutouts on top. Put foil around the edges of the crust. Bake for 15 minutes at 425 degrees, then reduce the heat to 350 degrees and bake for an additional 60 minutes.

Note from us: Most pie pans people have at home are likely between 9- and 10-inches — rather the 12-inch plate used here — so the recipe will have to be amended if you are using a smaller dish.