Caramel Apple Cream Pie

Name: Caramel Apple Cream Pie
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 servings.
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 large egg; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; Whipped topping

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. —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 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 large 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 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.

Nutrition Facts

1 slice: 495 calories, 29g fat (13g saturated fat), 78mg cholesterol, 327mg sodium, 57g carbohydrate (41g sugars, 2g fiber), 5g protein.

Originally published as Caramel Apple Cream Pie in Country Woman September/October 1997

Reviews

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Average Rating:

delowenstein

Nov 1, 2014

I rated this as a 5* recipe. I tried this recipe 11/01/14 and have found it to be very good! I admit that I had made slight adjustments on this recipe. I baked this pie for 45 to 50 minutes. delowenstein(I have tried to list the other adjustments, but I couldn't get any farther than what I've reviewed here!)