Candy Apple Pie

24 ingredients
8 steps

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 OUNCES 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

Directions

  1. 1
    Preheat oven to 375 degrees F.
  2. 2
    For the Crust: 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.
  3. 3
    Pour caramel into pie shell, and sprinkle with 1 cup of chopped pecans. Refrigerate pie shell while making apple filling.
  4. 4
    For the Apple Filling: In a large (12-inch) skillet 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.
  5. 5
    Reduce oven to 350 degrees F.
  6. 6
    For the Cream Cheese Topping: 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.
  7. 7
    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.
  8. 8
    Top with whipped cream, caramel and pecans, and serve.

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