Skip to Content
Menu

Midway Taffy Apple Pie

  • Save Recipe
  • Prep Time 60 min
  • Total 3 hr 0 min
  • Ingredients 16
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Shop
  • Share
  • Keep Screen On
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.
By Pillsbury Kitchens
Updated Nov 11, 2011
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

Crust

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 Information

830 Calories, 56g Total Fat, 8g Protein, 74g Total Carbohydrate, 50g Sugars

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.
© 2024 ®/TM General Mills All Rights Reserved