Caramel Apple Cream Pie

Source: Jan Taylor

1 (9-inch) pastry shell
1/4 cup butter or margarine
1/2 cup packed brown sugar
4 medium tart apples, peeled and cut into 1/2-inch chunks
1 1/2 teaspoons pumpkin pie spice, divided
1 to 2 tablespoons all-purpose flour
1/2 cup caramel ice cream topping
1/2 cup chopped pecans
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg
1 tablespoon lemon juice
1 teaspoon vanilla extract
Whipped topping

Bake pastry shell but do not prick. Cool.

In a large skillet over medium heat, melt butter and brown sugar. Stir in apples and 1 teaspoon pumpkin pie spice; simmer for 12-15 minutes, stirring frequently, or until tender.

Stir in flour; cook and stir for 1 minute. Drizzle caramel topping over pastry shell; sprinkle with pecans. Spoon apple mixture over pecans; set aside.

In a mixing bowl, combine cream cheese, sugar, egg, lemon juice and vanilla extract; beat until smooth. Pour over apples. Bake at 350 degrees F for 35-45 minutes or until a knife inserted into the cream cheese layer comes out clean. Cool on a wire rack. Chill thoroughly.

To serve, top with dollops of whipped topping; sprinkle with remaining pumpkin pie spice.

Makes 8 servings.

ENJOY!