1 1/2 cups graham cracker crumbs
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/3 cup butter, melted
3/4 cup caramel ice cream topping
1 cup chopped pecans
For the Apple Filling:
5 Granny Smith apples, peeled, cored and
sliced thinly
5 tablespoons butter
1/2 cup firmly packed brown sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
For the Cream Cheese Topping:
1 (8-ounce) package cream cheese
1 teaspoon vanilla extract
1 large egg
1 tablespoon lemon juice
1/4 cup granulated sugar
For the Topping:
3/4 cup heavy cream, whipped
2 tablespoons granulated sugar
1/2 cup caramel topping
1/4 cup chopped pecans
Preheat oven to 375*F (190*C).
For the Crust: In a medium size 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.
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. Reduce oven to 350*F (175*C).
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 from 1 more minutes until bully 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 ours. Let stand outside the refrigerator
for 30 minutes before serving.
To make the Topping: Whip the heavy cream
with the sugar until stiff peaks form. Top pie with whipped cream,
caramel and pecans and swirl with a knife. Slice and serve.
