Recipe - Caramel Apple Cream Pie

1 Nine inch pastry shell
One fourth cup Butter or margarine
4 md Tart apples; peeled, cut
into One half " chunks
1 One half teaspoon Pumpkin pie spice; divided
1 tablespoon Allpurpose flour; (up to 2)
One half cup Caramel ice cream topping
One half cup Chopped pecans
1 pack (8 oz) cream cheese;
softened
One fourth cup Sugar
1 Egg
1 tablespoon Lemon juice
1 teaspoon Vanilla
Whipped topping

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 1215 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 3545 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 MCRecipe Digest V1 #957 by Roberta Banghart
bobbi744@sojourn.com on Dec 15, 1997