"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Carmel Apple Cream Pie Recipe

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

Julie Thornton
Added: Tuesday, January 15, 2008


1 9" pastry
1/4 cup butter
1/2 cup packed brown sugar
4 med tart apples, peeled, cut into 1/2 inch chunks
1-1/2 tsp pumpkin pie spice, divided
1 to 2 Tbsp all purpose flour
1/2 cup carmel ice cream topping
1/2 cup chopped pecans
1 pkg 8 oz. cream cheese, softened
1/4 cup sugar
1 egg
1 Tbsp lemon juice
1 tsp vanilla
whipped topping

Bake pastry 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 until tender. Stir in flour. Cook and stir for one minute. Drizzle carmel topping over pastry shell. Sprinkle with pecans. Spoon apple mixture over pecans and set aside. In a mixing bowl, combine cream cheese, eggs, lemon juice and vanilla. Beat until smooth. Pour over apples. Bake at 350 for 35-45 minutes or until knife inserted into the cream cheese layer comes out clean. Cool on wire rack. Chill completely. To serve, top with whipped topping. Sprinkle with remainder of pumpkin pie spice.

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