Caramel Apple Cream Pie

This prize winning apple pie is like no other.


8 servings


1 9-inch pastry shell
1/4 cup butter, cubed
1/2 cup packed brown sugar
4 medium tart apples, peeled and cut into 1/2-inch chunks
1 1/2 teaspoons pumpkin pie spice, divided
1 to 2 tablespoons all-purpose flour
1/2 cup caramel ice cream topping
1/2 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1/4 cup granulated (white) sugar
1 egg
1 tablespoon lemon juice
1 teaspoon vanilla extract
whipped topping


Preheat oven to 450°F (232°C). Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire cooling rack. Lower oven temperature to 350°F (177°C).

In a large skillet over medium heat, melt butter and brown sugar. Stir in apples and 1 teaspoon pumpkin pie spice; simmer for 12 to 15 minutes, stirring frequently, or until tender.

Stir in flour; cook and stir for 1 minute. Drizzle caramel topping over pastry shell; sprinkle with pecans. Spoon apple mixture over pecans; set aside.

In a large bowl, beat the cream cheese, sugar, egg, lemon juice and vanilla until smooth. Pour over apples.

Bake at 350°F (177°C) for 35 to 45 minutes or until a knife inserted into the cream cheese layer comes out clean.

Cool on a wire cooling rack. Chill thoroughly. To serve, top with dollops of whipped topping; sprinkle with remaining pumpkin pie spice.

Nutritional Information

1 serving (1 slice) equals 495 calories, 29 g fat (13 g saturated fat), 78 mg cholesterol, 327 mg sodium, 57 g carbohydrate, 2 g fiber, 5 g protein.

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