Caramel Apple Cream Pie
TOTAL TIME: Prep: 30 min. + chilling Bake: 35 min. + cooling
YIELD: 8 servings.
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
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1 pastry shell (9 inches)
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1/4 cup butter, cubed
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1/2 cup packed brown sugar
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4 medium tart apples, peeled and cut into 1/2-inch chunks
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1-1/2 teaspoons pumpkin pie spice, divided
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1 to 2 tablespoons all-purpose flour
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1/2 cup caramel ice cream topping
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1/2 cup chopped pecans
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1 package (8 ounces) cream cheese, softened
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1/4 cup sugar
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1 large egg
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1 tablespoon lemon juice
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1 teaspoon vanilla extract
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Whipped topping
Directions
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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.
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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.
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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.
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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.
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5.
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.
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