Saturday, November 24, 2007

Caramel Cream Cheese Apple Pie


1 9 inch double crust pie - double
1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
3 tablespoons all-purpose flour
6 cups thinly sliced apples
1 (2.5 ounce) package caramel apple circle
cinnamon and sugar OR turbinado sugar


DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Roll out pastry and set aside.
In a large bowl, blend cream cheese and powdered sugar until smooth and creamy. Set aside.
In a medium bowl, combine brown sugar, cinnamon, nutmeg, and flour. Mix well. Add apples to cream cheese mixture and stir until apples are evenly coated. Add brown sugar mixture to apple mixture gradually, stirring after each addition.
Pour half of apple mixture into pastry-lined pie plate. Place caramel circle over top, then pour in remaining apple mixture. Cover with second pastry. Seal edges and cut steam vent in top. Butter top slightly and sprinkle with coarse/turbinado sugaror cinnamon and sugar. Place pie on baking sheet covered with aluminum foil.
Bake in preheated oven for 45 minutes. If you notice overbrowning after 25 minutes, reduce heat to 350 degrees F (175 degrees C).

As you can see, mine got a little drippy, but I used carmel CUBES instead of the rounds. I also did not seal my edges well enough and the filling lifted the entire top up.... but hey, it was YUMMY!!!!

4 comments:

Brooke said...

YUM. i am going to try that pie. thanks for the link!

Opfar said...

Looks super yummy! I think you should put THE jam thumbprint cookie recipe on here from your grandma (wink, wink) I still make it every year!! I think I'm going to go try to find it now...

Emily said...

will do.... I've actually never made it, but I have it! I will post!

Opfar said...

Thanks, Emily! My kids even ask for it... they always eat the entire first sheet of them, fresh from the oven. Oh man. (stomach growling at the thought)