Caramel Apple Pie

This heavenly caramel apple and cream cheese pie is so worth the effort.

Recipe Ingredients:

Crust:
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

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

Cream Cheese Filling:
1 (8-ounce) package cream cheese
1 teaspoon vanilla extract
1 large egg
1 tablespoon lemon juice
1/4 cup granulated sugar

Toppings:
3/4 cup heavy cream, whipped
2 tablespoons granulated sugar
1/2 cup caramel topping
1/4 cup chopped pecans

Cooking Directions:

1. Preheat oven to 375°F (190°C).
2. For 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.
3. For 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).
4. For Cream Cheese Filling: 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.
5. For Toppings: 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.

Makes 8 servings.