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Directions

Crust: Preheat oven to 375. Whisk the flour and the salt together in a large bowl. Add the Crisco and mix with your fingers until combined. Add the ice water and use a fork to combine. Turn pie dough out onto a floured surface and gather into a circular disk. Roll out the dough big enough to fit into a pie plate. Flute edges for decoration. Place into the refrigerator for 20 minutes. After 20 minutes, use a fork to poke holes in the bottom and sides of the pie crust. Place crust in oven and bake for about 10-15 minutes, or until lightly browned and dry. While crust is baking mix up the filling. After 10-15 minutes of baking, remove the crust from oven and let cool on rack.
Apple Filling: In a heavy pan over medium heat, combine the butter, flour, sugars, and spices. Add the apples, apple cider, and lemon juice and sauté until almost tender-about 4-6 minutes. Cool for about 15 minutes.
Cream Cheese Filling: Beat the cream cheese and powdered sugar together in a mixing bowl until smooth. Add the vanilla and almond flavoring and whip until incorporated. Add the whipped topping and mix until combined. Spread ½ of the mixture in the bottom of the cooled pie crust and set aside until later. Refrigerate remaining mixture until later.

Assemble the pie: Place cut up Twinkies on the cream cheese mixture. Brush top of twinkies with warm apricot preserves. Cover with half of the apple mixture. Place remaining cream cheese mixture on this. Cover with remaining apple mixture. Brush remaining apricot preserves on top. Top with whipped cream of choice and crushed pecans.