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Caramel Apple Cream Pie
 
recipe image
Prep Time: 30 Minutes
Cook Time: 35 Minutes
Ready In: 65 Minutes
Servings: 8
Meet the Cook: When I first made this pie for my family, the reactions weren't real words - they were more Ooh! and Mmm! I created it to enter in a local fair. My goal was an apple pie like no other, and it ended up winning third prize. ( That was very interesting! one judge said.) Working with children is something I love. In fact, I hold Fun with Food classes after school for elementary students ages 6-8. My own family consists of my husband and our daughter, 11. -Lisa DiNuccio, Boxford, Massachusetts
Ingredients:
1 pastry shell (9 inches)
1/4 cup butter, cubed
1/2 cup packed brown sugar
4 medium tart apples, peeled and cut into 1/2-inch chunks
1-1/2 teaspoons pumpkin pie spice, divided
1 to 2 tablespoons king arthur unbleached all-purpose flour
1/2 cup caramel ice cream topping
1/2 cup chopped pecans
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg
1 tablespoon lemon juice
1 teaspoon vanilla extract
whipped topping
Directions:
1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. In a large skillet over medium heat, melt butter and brown sugar. Stir in apples and 1 teaspoon pumpkin pie spice; simmer for 12-15 minutes, stirring frequently, or until tender.
3. Stir in flour; cook and stir for 1 minute. Drizzle caramel topping over pastry shell; sprinkle with pecans. Spoon apple mixture over pecans; set aside.
4. In a large bowl, beat the cream cheese, sugar, egg, lemon juice and vanilla until smooth. Pour over apples. Bake at 350° for 35-45 minutes or until a knife inserted into the cream cheese layer comes out clean.
5. Cool on a wire rack. Chill thoroughly. To serve, top with dollops of whipped topping; sprinkle with remaining pumpkin pie spice. Yield: 8 servings.
By RecipeOfHealth.com