Candy Apple Pie Recipe
Ingredients:
- 1 1/2 cup(s) , Graham Cracker Crumbs
- 1/2 teaspoon(s) , Cinnamon
- 1/2 cup(s) , Butter Melted
- 1 1/4 cup(s) , Caramel Ice Cream Topping
- 1 1/4 cup(s) , Pecans Chopped
- 8 ounces , Cream Cheese
- 1 teaspoon(s) , Vanilla
- 1 large , Egg
- 1 tablespoon(s) , Lemon Juice
- 3/4 cup(s) , Sugar
- 3/4 cup(s) , Heavy Cream Whipped
Directions:
- 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 inch 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.
- Apple Pie Filling:
- In a large (12 inch) skillet over medium heat, melt butter 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 to 20 minutes until apples are softened and tender.
- Let cool for 10 minutes and pour into
- pie shell.
- Reduce oven to 350 degrees.
- Cream Cheese Topping:
- In a medium bowl, using a hand held mixer on low speed, combine cream cheese and sugar for about 1 minute or until smooth. A
- dd egg, lemon juice and vanilla and beat for 1 more minute or until fully blended.
- Pour over apple filling in pie shell.
- Bake for 30 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.
- Topping:
- Top with whipped cream, caramel and pecans and swirl with a knife.
- Slice and serve.