photo credit: http://www.thekitchn.com
Candy Apple Pie
original recipe: http://www.thekitchn.com/-best-pie-bakeoff-2008-entry-1-10-69632
Ingredients:
Crust:
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/3 cup butter, melted
- 3/4 cup caramel ice cream topping
- 1 cup chopped pecans
Apple Filling:
- 5 Granny Smith apples (peeled, cored, sliced very thin)
- 5 tablespoons butter
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
Cream Cheese Topping:
- 8 oz. cream cheese
- 1 teaspoon vanilla
- 1 egg
- 1 tablespoon lemon juice
- 1/4 cup sugar
Topping:
- 3/4 cup heavy cream, whipped
- 2 tablespoons sugar
- 1/2 cup caramel ice cream topping
- 1/4 cup chopped pecans
Instructions:
1. Preheat oven to 375 degrees F.
2. 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 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.
3. In a large (12-inch) skilet 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 350 degrees F.
4. 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 for 1 minute or until fully blended. Pour over
apple filling in pie shell. Bake for 30 minutes until an inserted knife
comes out clean. Remove pie from oven and let cool. Refrigerate for 4
hours. Let stand outside the refrigerator for 30 minutes.
5. Top with whipped cream, caramel and pecans, and swirl with a knife. Slice and serve.
