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Caramel Apple Cream Pie

Servings:
8 Servings
Listed in Categories:
Apples
Cream chees
Country wom
  • 1 Nine inch pastry shell
  • 1/4 c Butter or margarine
  • 4 md Tart apples; peeled, cut
  • -into 1/2 " chunks
  • 1 1/2 ts Pumpkin pie spice; divided
  • 1 tb All-purpose flour; (up to 2)
  • 1/2 c Caramel ice cream topping
  • 1/2 c Chopped pecans
  • 1 pk (8 oz) cream cheese;
  • -softened
  • 1/4 c Sugar
  • 1 Egg
  • 1 tb Lemon juice
  • 1 ts Vanilla
  • Whipped topping
Bake pastry shell, but do not prick. Cool. In a large skillet over Medium
heat, melt butter and brown sugar. Stir in apples and 1 tsp. pumpkin pie
spice; simmer for 12-15 minutes, stirring frequently or until tender. Stir
in flour; cook and stir for 1 minute. Drizzl caramel topping over pastry
shell; sprinkle with pecans. Spoon apple mixture over pecans; set aside. In
a mixing bowl combine cream cheese, sugar, egg, lemon juice and vanilla;
beat until smooth. Pour over apples. Bake at 350 F. for 35-45 minutes or
until a knife inserted into the cream cheese layer comes out clean. Cool on
a wire rack. Chill thoroughly. To serve, top with dollops of whipped
topping; sprinkle with remaining pumpkin pie spice.

Yield: 8 servings.

Submitted by Lisa DiNuccio, Boxford Massachusetts

Recipe by: Country Woman Magazine, September/October '97, p. 31

Posted to MC-Recipe Digest V1 #957 by Roberta Banghart
on Dec 15, 1997