Recipe for cooking Caramel Apple Pie

Desserts to Go with Coffee and Tea :: Fruit Pies and Cobblers

Caramel Apple Pie

Crust
1 1/2 c. graham cracker crumbs
3 Tbsp. sugar
1/2 tsp. cinnamon
1/3 c. melted butter
3/4 c. caramel ice cream topping
1 c. chopped pecans

Apple Filling
5 Granny Smith apples, peeled, cored and thinly sliced
5 Tbsp. butter
1/2 c. brown sugar
1/4 tsp. salt
1 tsp. cinnamon

Cheese Topping
8 oz. cream cheese
1 tsp. vanilla extract or flavoring
1 egg
1 Tbsp. lemon juice
1/4 c. sugar

Topping
3/4 c. heavy cream, whipped
2 Tbsp. sugar
1/2 c. caramel topping
1/4 c. chopped pecans

Preheat oven to 375 degrees F.

Crust: In a med. size bowl, combine the crumbs, sugar, cinnamon and melted butter. Mix well and press into a 10-in. pie plate, going up the sides. Bake for 6 to 8 mins. until golden in color. Remove pie shell from oven and cool completely.

Pour caramel topping into pie shell and sprinkle with 1 c. of chopped pecans. Refrigerate pie shell while making apple filling.

Filling: Melt butter in a lrg. 12-in. skillet over med. heat; add brown sugar, salt and cinnamon. Stir with wooden spoon. Add apples and stir. Cook over med. to med.-high heat for 15 to 20 mins. until apples are softened and tender. Let cool for 10 mins. and pour into pie shell. Reduce oven to 350 degrees F.

Cheese Topping: Combine cream cheese and sugar for about 1 min. until smooth. Add egg, lemon juice and vanilla extract or flavoring and beat 1 min. or until fully blended. Pour over apple filling in pie shell. Bake 30 mins. or until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate 4 hours.

Let stand outside the refrigerator for 30 mins. before serving. Top with cream whipped with sugar and add caramel and pecans; swirl with a knife.