Yes, this is a bit over the top but it’s an extra special apple pie for those extra special occasions. It’s not a lot of work, just a lot of words.
Graham Cracker Crust
1 1/2 cups graham cracker crumbs
3 Tbsp. white sugar
1/2 tsp. ground cinnamon
6 Tbsp. butter – melted
3/4 cup caramel flavored ice cream topping
1 cup chopped pecans
Preheat your oven to 375 degrees and then make the crust. In a medium bowl, combine the crumbs, sugar, cinnamon and butter. Mix it well with a fork, the press into a 10-inch (or deep dish) pie plate and press up the sides. Bake for 8 minutes. Remove from the oven and let it cool completely – this is very important that it cools completely. Then pour slowly and evenly pour the caramel ice cream topping into the cooled pie shell; sprinkle the chopped up pecans on top. Refrigerate while you make the filling.
Apple Filling:
5 peeled, cored and sliced very thin Granny Smith’s
5 Tbsp. butter
1/2 cup packed brown sugar
1/4 tsp. kosher salt
1 tsp. ground cinnamon
In a large skilled, melt the butter over medium heat then add the sugar, salt & cinnamon. Stir this with a wooden spoon. Add the apples and stir well. Cook this over medium to high heat for about 15 minutes – until apples have softened and are tender. Let cool for 10 minutes then gently pour/spread into the pie shell. Reduce the oven to 350 degrees and begin the Cream Cheese Topping.
Cream Cheese Topping
8 oz. pkg. Philadelphia Cream Cheese
1/4 cup sugar
1 egg
1 Tbsp. lemon juice (fresh is best)
1 tsp. vanilla
With either a hand held mixer or a free-standing mixer, blend the cream cheese with the sugar, scrape down the bowl, then add all the rest of the ingredients. Blend this well for about 1 full minute, then gently spread over the apple pie filling in the pie shell. Place in oven for 30 minutes or until knife inserted near the center comes out clean. Place on cooling rack on counter for a full 2 hours; refrigerator for at least 4 hours. After 4 hours, place on counter for at least 30 minutes before add the Topping.
Whipped Cream Topping:
3/4 cup heavy cream
2 Tbsp. sugar
1/2 cup caramel flavored ice cream topping
1/4 cup chopped pecans
In a medium bowl, place the heavy cream and sugar – whip this until it becomes thick – be careful to not over mix or you’ll make butter! Spread on top of the Cream Cheese Topping on the pie, drizzle (as best you can) the caramel topping over this, then sprinkle on the chopped pecans. Swirl the topping around with a knife as gently as you can to make it decorative. Dig in!