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
Caramel Apple Cream Pie
Caramel Apple Cream Pie
Prep Time
30 min
Cook Time
35 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
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.
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