Caramel apple cream pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Nine inch pastry shell | |
| ¼ | cup | Butter or margarine |
| 4 | mediums | Tart apples; peeled, cut into 1/2 \" chunks |
| 1½ | teaspoon | Pumpkin pie spice; divided |
| 1 | tablespoon | All-purpose flour; (up to 2) |
| ½ | cup | Caramel ice cream topping |
| ½ | cup | Chopped pecans |
| 1 | pack | (8 oz) cream cheese; softened |
| ¼ | cup | Sugar |
| 1 | Egg | |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Vanilla |
| Whipped topping | ||
Directions
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 <bobbi744@...> on Dec 15, 1997