Name: Caramel Apple Cream Pie
Ingredients: 1 Nine inch pastry shell; 1/4 c Butter or margarine; 4 md Tart apples; peeled, cut into 1/2 " chunks; 1 1/2 ts Pumpkin pie spice; divided; 1 tb All-purpose flour; (up to 2); 1/2 c Caramel ice cream topping; 1/2 c Chopped pecans; 1 pk (8 oz) cream cheese; softened; 1/4 c Sugar; 1 Egg; 1 tb Lemon juice; 1 ts Vanilla; Whipped topping

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Apples, Bobbie – no, Country wom, Cream chees	8	Servings

INGREDIENTS

1		Nine inch pastry shell
1/4	c	Butter or margarine
4	md	Tart apples; peeled, cut into 1/2 " chunks
1 1/2	ts	Pumpkin pie spice; divided
1	tb	All-purpose flour; (up to 2)
1/2	c	Caramel ice cream topping
1/2	c	Chopped pecans
1	pk	(8 oz) cream cheese; softened
1/4	c	Sugar
1		Egg
1	tb	Lemon juice
1	ts	Vanilla
		Whipped topping

INSTRUCTIONS

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 or until tender. Stir
in flour; cook and stir for 1 minute. Drizzl 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 F. 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.
Yield: 8 servings.
Submitted by Lisa DiNuccio, Boxford Massachusetts
Recipe by: Country Woman Magazine, September/October '97, p. 31
Posted to MC-Recipe Digest V1 #957 by Roberta Banghart
<bobbi744@sojourn.com> on Dec 15, 1997

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