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Candy Apple Pie

Source of Recipe

From Mimi Hodge, on Ch. 8 Eyewitness News


List of Ingredients

-- Crust --

1-1/2 cups graham cracker crumbs
3 Tbsp sugar
1/2 tsp cinnamon
1/3 cup butter, melted
3/4 cup caramel ice cream topping
1 cup chopped pecans

-- Apple Filling --

5 Granny Smith apples (peeled, cored, and sliced very thin)
5 Tbsp butter
1/2 cup brown sugar
1/4 tsp salt
1 tsp cinnamon

-- Cream Cheese Topping --

8 oz. pkg. cream cheese
1 tsp vanilla
1 egg
1 Tbsp lemon juice
1/4 cup sugar

-- Topping --

3/4 cup heavy cream, whipped
2 Tbsp sugar
1/2 cup caramel topping
1/4 cup chopped pecans


Recipe


Make the Crust:

1. Preheat the oven to 375 degrees.

2. In a medium bowl, combine the crumbs, sugar, cinnamon, and melted butter. Mix well and press into a 10-inch pie plate, and up the sides. Bake for 6 to 8 minutes until golden in color. Remove pie shell from oven and cool completely. Pour caramel topping into pie shell and sprinkle with 1 cup chopped pecans. Refrigerate pie shell while making the apple filling.

Make the Apple Filling:

3. In a large (12-inch) skillet over medium heat, melt butter and add brown sugar, salt, and cinnamon. Stir with a wooden spoon. Add apples and stir. Cook over medium to medium-high heat for 15 to 20 minutes until apples are softened and tender. Let cool for 10 minutes and pour into pie shell. Reduce oven temperature to 350 degrees.

Make the Cream Cheese Topping:

4. In a medium bowl, using a hand-held mixer on low speed, combine cream cheese and sugar for about 1 minute until smooth. Add egg, lemon juice, and vanilla and beat for 1 minute longer, until blended. Pour over apple filling in pie shell. Bake for 30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hours. Let stand at room temperature 30 minutes before serving.

Make the Topping:

5. Top with whipped cream, caramel, and pecans, and swirl with a knife. Slice and serve.