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Caramel Apple Cream Pie

Cuisine: German
Courses: Pies
Serves: 8 people

Recipe Ingredients

1   Nine inch pastry shell
1/4 cup 49g / 1.7ozButter or margarine
4 cups 948mlTart apples - peeled (medium)
  - cut into 1/2 " chunks
1 1/2 teaspoons 7.5mlPumpkin pie spice - divided
1 tablespoon 15mlAll-purpose flour - (up to 2)
1/2 cup 118mlCaramel ice cream topping
1/2 cup 73g / 2.6ozChopped pecans
1   Cream cheese - softened
1/4 cup 49g / 1.7ozSugar
1   Egg
1 tablespoon 15mlLemon juice
1 teaspoon 5mlVanilla
  Whipped topping

Recipe Instructions

Bake pastry shell, but do not prick. Cool. In a large skillet over Medium heat, melt butter and brown sugar. Stir in apples and 1 tsp 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 mixing bowl combine cream cheese, sugar, egg, lemon juice and vanilla; beat until smooth. Pour over apples.

Bake at 350F 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.

Source:
Country Woman Magazine, September/October '97, p. 31

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