Pie Recipes #174 - Candy Apple Pie Recipe
Submitted by Jeannie V.
1 1/2 C. graham cracker crumbs
3 T. sugar
1/2 tsp. cinnamon
1/3 C. butter (melted)
3/4 C. caramel ice cream topping
1 C. chopped pecans
5 Granny Smith apples (remove peel and
core and slice very thin)
5 T. butter
1/2 C. brown sugar
1/4 tsp. salt
1 tsp. cinnamon
Cream Cheese Topping
8 oz. cream cheese
1 tsp. vanilla extract
1 T. lemon juice
1/4 C. sugar
3/4 C. heavy cream, whipped
2 T. sugar
1/2 C. caramel topping
1/4 C. 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-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.
Make 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
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
from1 more minutes until bully 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 ours. Let stand
outside the refrigerator for 30 minutes before serving.
Make the Topping: Top with whipped cream, caramel and pecans