Caramel Apple Pie with Cream Cheese Topping
Caramel Apple Pie with Cream Cheese Topping recipe
Yield
6 servingsPrep
15 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Apple filling | |||
| 6 | cups |
apples
pared, sliced, golden delicious, or granny smith |
|
| 1 | cup |
sugar
|
|
| 2 | teaspoons |
lemon zest
grated |
|
| 2 | tablespoons |
lemon juice
(2 to 4) |
|
| ⅓ | cup |
all-purpose flour
|
|
| Cream cheese topping | |||
| 8 | ounces |
cream cheese
|
|
| 1 | each |
eggs
unbeaten |
|
| ⅓ | cup |
sugar
|
|
| 28 | each |
caramels (candy squares)
|
*
|
| ½ | cup |
light cream (half&half)
or evaporated milk |
|
| 3 | cups |
all-purpose flour
sifted |
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | cup |
sugar
|
|
| ½ | cup |
butter
|
|
| ¼ | cup |
vegetable oil
|
|
| 1 | each |
eggs
unbeaten |
|
| ¼ | cup |
water
cold |
|
| ⅓ | cup |
pecans
chopped, lightly toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Apple filling | |||
| 1.4 | l |
apples
pared, sliced, golden delicious, or granny smith |
|
| 237 | ml |
sugar
|
|
| 1E+1 | ml |
lemon zest
grated |
|
| 3E+1 | ml |
lemon juice
(2 to 4) |
|
| 79 | ml |
all-purpose flour
|
|
| Cream cheese topping | |||
| 231.2 | ml/g |
cream cheese
|
|
| 1 | each |
eggs
unbeaten |
|
| 79 | ml |
sugar
|
|
| 28 | each |
caramels (candy squares)
|
*
|
| 118 | ml |
light cream (half&half)
or evaporated milk |
|
| 7.1E+2 | ml |
all-purpose flour
sifted |
|
| 7.5 | ml |
salt
|
|
| 59 | ml |
sugar
|
|
| 118 | ml |
butter
|
|
| 59 | ml |
vegetable oil
|
|
| 1 | each |
eggs
unbeaten |
|
| 59 | ml |
water
cold |
|
| 79 | ml |
pecans
chopped, lightly toasted |
|
Directions
Combine all filling ingredients in a bowl. Set aside.
Cream the cheese well; add egg and sugar and beat until smooth and fluffy. Set the topping aside.
Melt the caramels with the cream, stirring occasionally. Keep warm. Sift together the flour, salt and sugar.
Cut the butter into the flour until fine particle s are formed. Blend the cooking oil with the unbeaten egg and water until smooth and creamy.
Add to the dry ingredients. Stir until mixture holds together. Form into a square.
Roll on ungreased sheet of aluminum foil to 17 x 12 inch rectangle.
Fold edge to form a standing rim; flute. Fold foil up around pastry to make a pan.
Carefully place on cookie sheet. Place filling in pastry lined pan. Drizzle caramel sauce in strips over apples.
Spoon topping between caramel sauce strips. Sprinkle with the pecans. Bake at 375℉ (190℃) for 30 to 35 minutes, or until lightly browned.
