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Sunday, March 3, 2013

Caramel Apple Pie

Having company over is the best excuse for me to bake something. So when we decided to have friends over on Saturday evening, I scoured my Pinterest boards to find a great dessert recipe. I found a recipe for Candy Apple Pie that looked like a winner. After a quick trip to the grocery store, I started putting this pie together. This was a great dessert choice for me because I don't like apple pie, so I knew I would not be tempted by this one at all. I was dead wrong! While it was baking, I  had a moment of insanity, where I thought about waiting for it to cool off and taking it into a closet and consuming the entire thing by myself.  Then it dawned on me that the hubby would probably find a pecan and caramel trail down the hall, and also, if company arrived and there was no dessert, someone would figure out what I had done, so I left it alone. I was a good girl and didn't eat any, but company, and the hubby, did enjoy it! If you like caramel apples and you can handle a pretty sweet dessert, you just  might like this one. There is a very thin "almost cheesecake like" layer in it also.

This is where you can find the original recipe:
*The only adaptation I made is that I used Richardson brand butterscotch caramel instead of plain caramel.

1 1/2 cups graham cracker crumbs
3 Tbsp sugar
1/2 tsp cinnamon
1/3 c butter, melted
3/4 c Richardson's Butterscotch Caramel ice cream topping
1 c chopped pecans

Apple Filling:
5 Granny Smith apples (peeled, cored, sliced very thin)
5 Tbsp butter
1/2 c brown sugar (lightly packed)
1/4 tsp salt
1 tsp cinnamon

Cream Cheese Topping:
8 oz. cream cheese
1 tsp vanilla
1 egg
1 Tbsp lemon juice
1/4 c sugar

3/4 c heavy cream, whipped
2 Tbsp sugar

1/2 c Richardson's Butterscotch Caramel ice cream topping
1/4 c pecans, chopped
Preheat oven to 375°

In a medium 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 7 minutes or until golden. Remove from oven and cool completely. Pour 3/4 cup caramel into pie shell and sprinkle with 1 cup of chopped pecans. Refrigerate the pie shell while you are making the apple filling.

In a large skilet, over medium heat, melt butter and add brown sugar, salt and cinnamon. Stir. Add apples and stir again until they are coated well. Cook over medium heat for 15 minutes or until apples are softened and tender. Let cool for 10 minutes and pour into the  pie shell.

Reduce oven to 350°

In a mixer, combine cream cheese and sugar for about 1 minute until smooth. Add egg, lemon juice and vanilla and beat for 1 minute or until fully blended. Pour over apple filling in pie shell. Bake for 30 minutes or until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hours.

After you pie has been refrigerated, combine the heavy whipping cream and the sugar in a mixer. Whip until it is a whipped cream consistency. Spread this onto your pie.

Top with 1/2 cup Richardson's Butterscotch Caramel and 1/4 cup chopped pecans.
It's best to take this pie out of the refrigerator at least a half hour before serving. 

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