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    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 egg
    1 T. lemon juice
    1 tsp. vanilla
    whipped topping


    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.

    Chill completely.

    To serve, top with whipped topping.

    Sprinkle with remainder of pumpkin pie spice.

    Makes 8 servings




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