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    Caramel Apple Cream Pie (cooked apples)


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: HollyMcDonoughGA

    List of Ingredients




    1 pastry shell (9 inches)
    1/4 cup butter
    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 egg
    1 tablespoon lemon juice
    1 teaspoon vanilla extract
    Whipped topping

    Recipe



    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 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 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.

 

 

 

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