State Fair Pie Competition 2011
Syracuse, New York

Midway Taffy Apple Pie

Apple and caramel-cream cheese filling come together in this delicious pie that's made with Pillsbury® pie crust and topped with whipping cream - a wonderful dessert.

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  • prep time 60 min
  • total time 3 hr 0 min
  • ingredients 16
  • servings 8
 

Ingredients

Crust

1
Pillsbury™ refrigerated pie crust, softened as directed on box

Apple Filling

1/4
cup packed brown sugar
2
tablespoons butter
5
cups peeled, thinly sliced, tart apples (Granny Smith)

Caramel-Cream Cheese Filling

21
caramels, unwrapped
1/2
cup half-and-half
1
package (8 oz) cream cheese, softened
1/2
cup packed brown sugar
1
egg
1 1/2
teaspoons vanilla
1/4
teaspoon pumpkin pie spice
3/4
cup chopped pecans
1/2
cup milk chocolate chips, chopped

Topping

2
cups whipping cream
1
teaspoon vanilla
1/2
teaspoon pumpkin pie spice

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Place pie crust in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2 In 10-inch skillet, mix 1/4 cup brown sugar and 2 tablespoons butter; cook over medium heat, stirring occasionally, until sugar is dissolved. Add apples; cook uncovered 12 to 15 minutes or until apples are tender. Drain; set aside.
  • 3 In medium microwavable bowl, microwave caramels and half-and-half uncovered on High about 2 minutes, stirring after 1 minute, until mixture is smooth.
  • 4 In large bowl, beat cream cheese and 1/2 cup brown sugar with electric mixer on medium speed until smooth. Beat in egg, 1 1/2 teaspoons vanilla and 1/4 teaspoon pumpkin pie spice until smooth. Stir half (about 1/2 cup) of the caramel mixture into the apples; pour into pie. Mix pecans and chocolate chips; reserve 2 tablespoons for topping. Sprinkle remaining pecan mixture over apples. Fold remaining caramel mixture into cream cheese mixture, and spread over pecan mixture.
  • 5 Bake 40 to 45 minutes or until filling is set. Cool on cooling rack 1 hour. Refrigerate 1 hour. Meanwhile, in large chilled bowl, beat topping ingredients with electric mixer on medium speed until soft peaks form; spread over refrigerated pie. Sprinkle with reserved pecans and chocolate chips. Refrigerate until ready to serve. Cover and refrigerate any remaining pie.
  • 1 Heat oven to 375°F. Place pie crust in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2 In 10-inch skillet, mix 1/4 cup brown sugar and 2 tablespoons butter; cook over medium heat, stirring occasionally, until sugar is dissolved. Add apples; cook uncovered 12 to 15 minutes or until apples are tender. Drain; set aside.
  • 3 In medium microwavable bowl, microwave caramels and half-and-half uncovered on High about 2 minutes, stirring after 1 minute, until mixture is smooth.
  • 4 In large bowl, beat cream cheese and 1/2 cup brown sugar with electric mixer on medium speed until smooth. Beat in egg, 1 1/2 teaspoons vanilla and 1/4 teaspoon pumpkin pie spice until smooth. Stir half (about 1/2 cup) of the caramel mixture into the apples; pour into pie. Mix pecans and chocolate chips; reserve 2 tablespoons for topping. Sprinkle remaining pecan mixture over apples. Fold remaining caramel mixture into cream cheese mixture, and spread over pecan mixture.
  • 5 Bake 40 to 45 minutes or until filling is set. Cool on cooling rack 1 hour. Refrigerate 1 hour. Meanwhile, in large chilled bowl, beat topping ingredients with electric mixer on medium speed until soft peaks form; spread over refrigerated pie. Sprinkle with reserved pecans and chocolate chips. Refrigerate until ready to serve. Cover and refrigerate any remaining pie.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
830
(
Calories from Fat
500),
% Daily Value
Total Fat
56g
56%
(Saturated Fat
28g,
28%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
160mg
160%;
Sodium
360mg
360%;
Total Carbohydrate
74g
74%
(Dietary Fiber
2g
2%
  Sugars
50g
50%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
4%;
Calcium
15%;
Iron
6%;
Exchanges:
2 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 11 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.