APPLE FILLING- 5 Granny Smith apples (peeled, cored, sliced very thin)
5 tablespoons butter
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
CREAM CHEESE TOPPING- 8 oz. cream cheese
1 teaspoon vanilla
1 egg
1 tablespoon lemon juice
1/4 cup sugar
TOPPING- 3/4 cup heavy cream, whipped, 2 tablespoons sugar
1/2 cup caramel ice cream topping, 1/4 cup chopped pecans
Instructions
Preheat oven to 375 degrees F.
In a medium bowl, combine the crumbs, sugar, cinnamon and
melted butter. Mix well and press into a 10-inch pie plate and up
the sides. Bake for 6 to 8 minutes until golden in color. Remove
pie shell from oven and cool completely. Pour caramel into pie
shell and sprinkle with 1 cup of chopped pecans. Refrigerate pie
shell while making apple filling.
In a large (12-inch) skilet over medium heat, melt butter and add
brown sugar, salt and cinnamon. Stir with a wooden spoon. Add
apples and stir. Cook over medium to medium-high heat for 15 to
20 minutes until apples are softened and tender. Let cool for 10
minutes and pour into pie shell. Reduce oven to 350 degrees F.
In a medium bowl, using a hand-held mixer on low speed,
combine cream cheese and sugar for about 1 minute until smooth.
Add egg, lemon juice and vanilla and beat for 1 minute or until
fully blended. Pour over apple filling in pie shell. Bake for 30
minutes until an inserted knife comes out clean. Remove pie from
oven and let cool. Refrigerate for 4 hours. Let stand outside the
refrigerator for 30 minutes.
Top with whipped cream, caramel and pecans, and swirl with a
knife. Slice and serve.
Originally Submitted
12/19/2012
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