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Recipe: Caramel Apple Cream Pie |
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Cooked by: Chef / Last Modified: 8/5/2008 / Number of Servings: 8 |
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Ingredients: 1 Nine inch pastry shell 1/4 Butter or margarine 4 medium Tart apples; peeled, cut 1 1/2 Pumpkin pie spice; divided 1 All-purpose flour 1/2 Caramel ice cream topping 1/2 Chopped pecans 8 cream cheese; softened 1/4 Sugar 1 Egg 1 Lemon juice 1 Vanilla |
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.
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