Caramel Apple Cream Pie

Recipe Ingredients

1		Nine inch pastry shell
1/4 cup	49g / 1.7oz	Butter or margarine
4 cups	948ml	Tart apples - peeled (medium)
		- cut into 1/2 " chunks
1 1/2 teaspoons	7.5ml	Pumpkin pie spice - divided
1 tablespoon	15ml	All-purpose flour - (up to 2)
1/2 cup	118ml	Caramel ice cream topping
1/2 cup	73g / 2.6oz	Chopped pecans
1		Cream cheese - softened
1/4 cup	49g / 1.7oz	Sugar
1		Egg
1 tablespoon	15ml	Lemon juice
1 teaspoon	5ml	Vanilla
		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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