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Caramel Apple Cream Pie Recipe

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

Shanna Lasley
Added: Monday, August 4, 2008


1 pastry shell (9")
1/4 cup butter
1/2 cup packed brown sugar
4 med. tart apples, peeled and cut into 1/2" chunks
1 1/2 tsp. pumpkin pie spice
1-2 tbsp. all purpose flour
1/2 cup caramel ice cream topping
1/2 cup chopped pecans
1 pkg. cream cheese (8oz.) softened
1/4 cup sugar
1 egg
1 tbsp. lemon juice
1 tsp. vanilla extract
whipped topping

Bake pastry shell but do not prick. Cool. In a large skillet over med. 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 pastry shell; sprinkle with pecans. Spoon apple mixture over 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.




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