Wednesday, May 14, 2014

Candy And Caramel Apple Pie

This amazing pie starts with a delicious graham cracker, cinnamon, caramel and chopped pecans. Then for the filling I also used nice, tart Granny Smith apples, and they were amazing and you caramelize them in a buttery, brown sugar, cinnamon mixture, then a layer of a creamy cream cheese filling, and to top it off a fluffy homemade whipped cream, drizzled with caramel topping and pecans,  this pie is as good as it gets. As you can see, this was made in a springform pan and you can also use a pie plate. This pie looks complicated, it was really very simple to put together and looked fantastic! This pie was a award winning pie. And believe me it tastes like it. I have been making this since I found this recipe, and I am so glad I did, great recipe..

For The 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
For The 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
For The Cream Cheese Topping:

8 oz. cream cheese
1 teaspoon vanilla
1 egg
1 tablespoon lemon juice
1/4 cup sugar
For The Topping:

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

1. Preheat oven to 375 degrees F.
2. In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter. Mix well and press into a (10 inch spring form pan or 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. 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 degrees.
4. In a medium bowl, using a mixer on low speed, combine cream cheese and sugar for about 2 minutes or until smooth. Add egg, lemon juice and vanilla and beat for 1 minute or until fully blended. Pour over apple filling in pie shell. Bake for 30 minutes until a toothpick or knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hours or overnight. Let stand outside the refrigerator for 30 minutes before serving.

5. In a large bowl using a mixer add the heavy cream and 2 Tablespoons of sugar, beat until stiff peaks form. 
5. Top the pie with fresh whipped cream, caramel and pecans, and swirl with a knife. Slice and serve.

recipe from:
From MiMi Hodge, winner of Good Morning America’s “Pie of Emeril’s Eye” Contest, 2000

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