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Caramel Apple Pie

  • 1serving

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

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  11. For the Crust: 1 1/2 cups graham cracker crumbs

  12. 3 tablespoons granulated sugar

  13. 1/2 teaspoon ground cinnamon

  14. 1/3 cup butter, melted

  15. 3/4 cup caramel ice cream topping

  16. 1 cup chopped pecans For the Apple Filling:

  17. 5 Granny Smith apples, peeled, cored and sliced thinly

  18. 5 tablespoons butter

  19. 1/2 cup firmly packed brown sugar

  20. 1/4 teaspoon salt

  21. 1 teaspoon ground cinnamon For the Cream Cheese Topping:

  22. 1 (8-ounce) package cream cheese

  23. 1 teaspoon vanilla extract

  24. 1 large egg

  25. 1 tablespoon lemon juice

  26. 1/4 cup granulated sugar For the Topping:

  27. 3/4 cup heavy cream, whipped

  28. 2 tablespoons granulated sugar

  29. 1/2 cup caramel topping

  30. 1/4 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 °F (190 °C).

  2. For the Crust: 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.

  3. For the Apple 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 °F (175°C) .

  4. For 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 minutes until bully 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 ours. Let stand outside the refrigerator for 30 minutes before serving.

  5. To make the Topping: Whip the heavy cream with the sugar until stiff peaks form. Top pie with whipped cream, caramel and pecans and swirl with a knife. Slice and serve.

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