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Candy
Apple Pie
For the Crust
1 1/2-cup graham cracker crumbs
3 tbsp sugar
1/2 tsp cinnamon
1/3-cup butter (melted)
3/4-cup caramel ice cream topping
1 cup chopped pecans
For the Apple Filling
5 granny smith apples (remove peel and core and slice very
thin)
5 tbsp butter
1/2 cup brown sugar
1/4 tsp salt
1 tsp cinnamon
For the cream cheese topping
8 oz. package of cream cheese
1 tsp vanilla
1 egg
1 tbsp lemon juice
1/4 cup sugar
For the topping
3/4 cup heavy cream, whipped
2 tbsp. sugar
1/2 cup caramel topping
1/4 cup chopped pecans
Make the Crust: Preheat oven to 375 degrees. In a medium size
bowl, combine the crumbs, sugar, cinnamon and melted butter.
Mix well and press into a 10-inc pie plate, and up the sides.
Bake for 6 to 8 minutes until golden in color.
Remove pie shell from oven and cool completely. Pour caramel
into pie shell and sprinkle with 1 cup of chopped pecans.
Refrigerate pie shell while making apple filling.
Make the apple filling In a large (12-inch) skillet over
medium heat, melt butter and and add brown sugar, salt and
cinnamon. Stir with a wooden spoon. Add apples and stir. Cook
over medium to medium-high heat for 15-20 minutes until apples
are softened and tender. Let cool for 10 minutes and
pour into pie shell. Reduce oven to 350 degrees.
Make the cream cheese topping; In a medium bowl, using a hand
held mixer on low speed, combine cream cheese and sugar for
about 1 minute until smooth. Add egg, lemon juice and vanilla
and beat from 1 more minute until fully blended. Pour over
apple filling in pie shell. Bake for30 minutes until an
inserted knife comes out clean. Remove pie from oven and let
cool. Refrigerate for 4 hours. Let stand outside the
refrigerator for 30 minutes before serving.
Make the Topping, Top with whipped cream, caramel and pecans
and swirl with a knife.
Slice and serve.
Recipe submitted by Thunderbird
***Write a review of this recipe!***
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