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Midway Taffy Apple Pie

Midway Taffy Apple Pie
  • Prep 60 min
  • Total 3 hr 0 min
  • Ingredients 16
  • Servings 8
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.
Updated November 11, 2011

Ingredients

Crust

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

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.

Nutrition Facts

Serving Size: 1 Serving
Calories
830
Calories from Fat
500
Total Fat
56g
86%
Saturated Fat
28g
140%
Trans Fat
1 1/2g
Cholesterol
160mg
53%
Sodium
360mg
15%
Potassium
350mg
10%
Total Carbohydrate
74g
25%
Dietary Fiber
2g
10%
Sugars
50g
Protein
8g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
6%
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 Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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