Caramel Apple Cream Pie Recipe

• 1 x Nine inch pastry shell
• 1/4 c. Butter or possibly margarine
• 4 med Tart apples, peeled, cut into 1/2 " chunks
• 1 1/2 tsp Pumpkin pie spice, divided
• 1 Tbsp. All-purpose flour, (up to 2)
• 1/2 c. Caramel ice cream topping
• 1/2 c. Minced pecans
• 1 pkt (8 ounce) cream cheese, softened
• 1/4 c. Sugar
• 1 x Egg
• 1 Tbsp. Lemon juice
• 1 tsp Vanilla Whipped topping

1. Bake pastry shell, but don't prick.
2. Cold.
3. In a large skillet over Medium heat, heat butter and brown sugar.
4. Stir in apples and 1 teaspoon pumpkin pie spice; simmer for 12-15 min, stirring frequently or possibly till tender.
5. Stir in flour; cook and stir for 1 minute.
6. Drizzl caramel topping over pastry shell; sprinkle with pecans.
7. Spoon apple mix over pecans; set aside.
8. In a mixing bowl combine cream cheese, sugar, egg, lemon juice and vanilla; beat till smooth.
9. Pour over apples.
10. Bake at 350 F. for 35-45 min or possibly till a knife inserted into the cream cheese layer comes out clean.
11. Cold on a wire rack.
12. Refrigeratethoroughly.
13. To serve, top with dollops of whipped topping; sprinkle with remaining pumpkin pie spice.
14. Yield: 8 servings.

pastry shell, butter, apples, pie spice, allpurpose flour, caramel ice cream topping, pecans, cream cheese, sugar, egg, lemon juice, vanilla whipped topping

Taken from cookeatshare.com/recipes/caramel-apple-cream-pie-99458 (may not work)