Caramel apple cream pie

8 Servings

Ingredients

Quantity Ingredient
1 Nine inch pastry shell
¼ cup Butter or margarine
4 mediums Tart apples; peeled, cut into 1/2 \" chunks
1½ teaspoon Pumpkin pie spice; divided
1 tablespoon All-purpose flour; (up to 2)
½ cup Caramel ice cream topping
½ cup Chopped pecans
1 pack (8 oz) cream cheese; softened
¼ cup Sugar
1 Egg
1 tablespoon Lemon juice
1 teaspoon Vanilla
Whipped topping

Directions

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. Drizzl 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 350 F. 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.

Yield: 8 servings.

Submitted by Lisa DiNuccio, Boxford Massachusetts Recipe by: Country Woman Magazine, September/October '97, p. 31 Posted to MC-Recipe Digest V1 #957 by Roberta Banghart <bobbi744@...> on Dec 15, 1997

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