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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Servings 8

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b4d68240-1633-4ce7-92de-cde64fc1dda5

State Fair Pie Competition 2011

Agnew Adams

Syracuse, New York

ingredients 16
Prep Time 60 min
Total Time 3 hr 0 min

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

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Directions

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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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kawayomaana

report Posted Oct. 10, 2012 1:26 PM

I loved this pie! The only thing I will do differently next time, is not do the whipped topping part. (I don't really like whipped topping!) I have shared it with others.

bobalou10

report Posted Sep. 3, 2012 11:29 AM

The apple filling calls for 1/4 cup of brown sugar and the caramel-cream cheese filling calls for 1/2 cup of brown sugar, so while the total of brown sugar needed for the recipe is 3/4 cup, it's divided between the two fillings. Hope that helps. :)