Title: Taffy-Apple Cheesecake Pie
Categories: Pies
Yield: 10 Servings
----------------------------------FILLING----------------------------------
2 tb Butter or margarine
1/2 c Firmly packed light brown su
4 md Apples; peeled, cored
-thinly sliced (about 5 cups
21 Caramels; unwrapped
1/4 c Half and half
8 oz Cream cheese; softened
1/2 c Firmly packed light brown su
1/2 ts Pumpkin pie spice
1 1/2 ts Vanilla
1 Egg
-----------------------------------CRUST-----------------------------------
1 pk Pillsbury all-ready pie crus
----------------------------------TOPPING----------------------------------
1/2 c Milk chocolate chips; finely
3/4 c Pecans; finely chopped
----------------------------------GARNISH----------------------------------
8 oz Frozen whipped topping; thaw
1 ts Pumpkin pie spice
In large skillet over medium-high heat, melt butter and 1/2 cup
brown sugar, stirring constantly. Add apples; cook and stir 12 to
15 minutes or until apples are carmel in color and tender. Set
aside. Drain if neccessary.
In top of double boiler or in medium heavy saucepan over low heat,
melt caramels with half-and-half until mixture is smooth, stirring
frequently. (tip). Keep warm.
In small bowl, beat cream cheese and 1/2 cup brown sugar until
light and fluffy. Add 1/2 teaspoon pumpkin pie spice, vanilla and
egg; beat until blended.
Prepare pie crust according to package directions for one-crust
filled pie using 10-inch deep dish pie pan or 9-inch springform pan
(refrigerate remaining crust for a later use) Heat oven to 375°
Fold half of caramel mixture into cream cheese mixture. Add apple
mixture to remaining caramel mixtue; mix well. Spoon apple carame
mixture into crust-lined pan. In small bowl, combine topping
ingredients; reserve 2 tablespoons mixture. Sprinkle remaining
mixture over apple mixture. Top with caramel cream cheese mixture,
Bake at 375° for 35 to 45 minutes or until deep golden brown and
filling is set. Cool completely. Refrigerate 30 minutes or until
cold. Fold 1 teaspoon pumpkin pie spice into whipped topping. Pipe
or spoon mixture onto pie; sprinkle with reserved 2 tablespoons
topping. Store in refrigerator. Makes to 10 servings.
Tip: to prepare caramel fillin in microwave, in small
microwave-safe bowl, combine caramels and half-and-half. Microwave
on HIGH for 1-1/2 to 2 minute stirring once halfway through
cooking. Stir until smooth.
