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Caramel Apple Cream Pie

Caramel Apple Cream Pie
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 elementa
8 ServingsPrep: 30 min. + chilling Bake: 35 min. + cooling

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 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

  • 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.
  • 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.
  • Stir in flour; cook and stir for 1 minute. Drizzle caramel topping
  • over pastry shell; sprinkle with pecans. Spoon apple mixture over
© Taste of Home 2013

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Caramel Apple Cream Pie (continued)

Directions (continued)

  • pecans; set aside.
  • 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.
  • Cool on a wire rack. Chill thoroughly. To serve, top with dollops of
  • whipped topping; sprinkle with remaining pumpkin pie spice. Yield: 8
  • servings.
Nutrition Facts: 1 serving (1 slice) equals 495 calories, 29 g fat (13 g saturated fat), 78 mg cholesterol, 327 mg sodium, 57 g carbohydrate, 2 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013