Caramel Apple Pie
Ingredients:
- graham cracker crumbs - 1 1/2 c
- sugar - 3 T
- cinnamon - 1/2 t
- butter, melted - 1/3 c
- caramel ice cream topping - 3/4 c
- chopped pecans - 1 c
- Granny Smith apples, peeled, sliced bery thin - 5
- butter - 5 T
- brown sugar - 1/2 c
- salt - 1/4 t
- cinnamon - 1 t
- cream cheese - 8 ounces
- vanilla - 1 t
- egg - 1
- lemon juice - 1 T
- sugar - 1/4 c
- heavy cream, whipped - 3/4 c
- sugar - 2 T
- caramel ice cream topping - 1/2 c
- chopped pecans - 1/4 c
Instructions:
Prepare crust - In a bowl, combine and mix well crumbs, sugar, cinnamon and melted butter. Press into a 10 inch pie plate. Bake in a preheated 375 degree oven for 6 - 8 minutes until golden in color. Remove from oven; cool completely. Pour 3/4 c caramel into pie shell and sprinkle with 1 c pecans. Place in refrigerator. Reduce oven heat to 350 degrees. Prepare apple filling --
In a skilet over medium heat, melt 5 T butter, add 1/2 c brown sugar, 1/4 t salt and 1 t cinnamon. While stirring with a wooden spoon add apples. Cook over medium heat for 15 - 20 minutes until apples are softened and tender. Cool for 10 minutes and pour into pie shell.
In a bowl, with mixer on low speed, combine cream cheese and sugar until smooth. Add egg, lemon juice and vanilla, beat for 1 minute or until fully blended. Pour over apple filling in pie shell. Bake for 30 minutes until an inserted knife comes out clean. Remove from oven; cool. Place in refrigerator for 4 hours. Remove from refrigerator 30 minutes before serving.
Whip cream with sugar until soft peaks form, swirl over pie, drizzle 1/2 c caramel over top and sprinkle with 1/4 c pecans; serve.
