By Susan:

A little while back, Rebecca of Ezra Pound Cake featured this pie on her blog. I saw it on Tastespotting, too, and fell in love with it. So over the weekend, I made it for my parent’s Church Homecoming Dinner. I didn’t have all of the pecans it called for, so I did use toffee with it. I also used nice, tart apples from our neighbors apple tree instead of Granny Smith…they were delish! As you can see, I made it in a springform pan…and though this pie looks complicated, it was really very simple to put together and looked fantastic! Not a drop was left…so that’s a good sign.

Photo


Candy and Caramel Apple Pie
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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.
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