Caramel Apple Cream Pie
Source of Recipe
Linda's Busy Kitchen
List of Ingredients
1 9" pastry shell
1/4 c. butter
1/2 c. brown sugar, packed
4 med. tart apples, peeled, and cut into 1/2" chunks
1 1/2 tsp. pumpkin pie spice, divided
1-2 T. flour
1/2 c. Caramel ice cream topping
1/2 c. pecans, chopped
1 8 oz. pkg. cream cheese, softened
1/4 c. sugar
1 T. lemon juice
1 tsp. vanilla
Bake pastry shell, but do not prick. Cool.
In a lg. skillet, over med. heat, melt butter and brown sugar.
Stir in apples, and 1 tsp. pumpkin pie spice.
Simmer for 12-15 mins., stirring frequently, or until tender.
Stir in flour. Cook and stir for 1 min.
Drizzle caramel topping over pastry shell.
Sprinkle with pecans.
Spoon apple mixture over pecans, and set aside.
In a mixing bowl, combine cream cheese, sugar, egg, lemon juice and
vanilla. Beat until smooth.
Pour over apples.
Bake at 350, for 35-45 mins., or until a knife inserted into the
cream cheese layer comes out clean.
Cool on a wire rack.
To serve, top with whipped topping.
Sprinkle with remainder of pumpkin pie spice.
Makes 8 servings