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Directions: 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.
| Ingredients:
1 Nine inch pastry shell
1/4 Cup(s) Butter or margarine
4 medium Tart apples; peeled, cut
1 1/2 Teaspoon(s) Pumpkin pie spice; divided
1 Tablespoon(s) All-purpose flour
1/2 Cup(s) Caramel ice cream topping
1/2 Cup(s) Chopped pecans
8 Ounce(s) cream cheese; softened
1/4 Cup(s) Sugar
1 Egg
1 Tablespoon(s) Lemon juice
1 Teaspoon(s) Vanilla |
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