OMG. I'm not shy about the fact that I absolutely love dessert, but I've never considered myself a pie person. Something about hot fruit rubs me the wrong way for some reason -- but after seeing this Candy Apple Pie recipe from Doughmesstic, I just might give up cake, cookies, and other sweet treats altogether. (Not really, but you know what I mean.)
Is there really a more delicious combo than apples and caramel? I don't think so. But candy apples can be kind of a mess to eat, which is why the pie version is seriously nothing short of pure genius. (How come no one thought of this before?)
Mmm. I can't wait to indulge in a slice (or three) of this sinful goodness. Maybe to be on the safe side, I should make two of these pies so I can have one all to myself. (I'm selfish like that.)
Candy Apple Pie
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
5 Granny Smith apples (peeled, cored, sliced very thin)
5 tablespoons butter
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
Cream Cheese Topping:
8 oz. cream cheese
1/4 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla
3/4 cup heavy cream, whipped
1/4 cup caramel ice cream topping
1/4 cup chopped pecans
Preheat oven to 375 degrees F. In a medium 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.
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 F.
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 for 1 minute or until fully 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 hours. Let stand outside the refrigerator for 30 minutes.
Top with whipped cream, caramel, and pecans, and swirl with a knife. Slice and serve.
Are you a pie lover?
Image via Doughmesstic