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Caramel Apple Cream Pie

Total Time

Prep: 30 min. + chilling Bake: 35 min. + cooling

Makes

8 servings

When I first made this pie for my family, the reactions weren't real words—they were more "Ooh!" and "Mmm!" I created it to enter in a local fair. My goal was an apple pie like no other, and it ended up winning third prize. —Lisa DiNuccio, Boxford, Massachusetts

Ingredients

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

Directions

  1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  2. 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.
  3. 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.
  4. In a large bowl, beat the cream cheese, sugar, egg, lemon juice and vanilla until smooth. Pour over apples. Bake at 350° for 35-45 minutes or until a knife inserted into the cream cheese layer comes out clean.
  5. Cool on a wire rack. Chill thoroughly. To serve, top with dollops of whipped topping; sprinkle with remaining pumpkin pie spice.

Nutrition Facts

1 slice: 495 calories, 29g fat (13g saturated fat), 78mg cholesterol, 327mg sodium, 57g carbohydrate (41g sugars, 2g fiber), 5g protein.

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