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Caramel Apple Cream Pie Recipe

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This recipe for Caramel Apple Cream Pie, by , is from Reth Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chassity Bennett
Added: Monday, January 31, 2011


1 9" Pie Shell
1/4 cup Butter or Margarine
1/2 cup packed Brown Sugar
4 Med. Tart Apples, peeled and cut into 1/2" chunks
1 1/2 tsp Pumpkin Pie Spice, divided
1-2 tbsp All-Purpose Flour
1/2 cup Caramel Ice Cream Topping, or more!
1/2 cup chopped Pecans, optional
1 - 8oz pkg of Cream Cheese, softened
1/4 cup Sugar
1 Egg
1 tbsp lemon juice
1 tsp Vanilla Extract
Whipped Topping

Bake pie shell but do not prick. Cool. In a large skillet over medium heat, melt butter and brown sugar. Stir in apples and 1 tsp 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 pie shell; sprinkle with 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 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.

Number Of Servings:
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