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I told you this week was special at TriedandTasty. Not only is it MY birthday week, but it’s also my mother’s birthday week as well! Had I been born 17 minutes earlier, we would have shared the same day :) . This special post is “dedicated” to my wonderful mother. I’m not particularly a pie fan, let alone apple pie. My dad LOVES apple pie and is always buying the frozen pies and baking them. I’ve never been a fan. I think it’s the crust. I don’t care for pie crust. This however, this special recipe doesn’t have pie crust. It has a delicious graham cracker crust! Not only that, but there’s a cheesecake like topping. Oh yea! Besides all of that it’s simply gorgeous and the picture alone was begging me to make it! I also feel as though apple pie screams summer. Does it scream summer? Well this post is perfect for everyone! A delicious summertime sweet apple-ly delightfulness! Happy birthday mom!!!

Source: She’s Becoming Doughmesstic

Crust:
1 1/2 c graham cracker crumbs
3 tbsp sugar
1/2 tsp cinnamon
1/3 c butter, melted
3/4 c caramel ice cream topping
1 c chopped pecans

Apple Filling:
5 Granny Smith apples (peeled, cored, sliced very thin)
5 tbsp butter
1/2 c brown sugar
1/4 tsp salt
1 tsp cinnamon

Cream Cheese Topping:
8 oz. cream cheese
1 tsp vanilla
1 egg
1 tbsp lemon juice
1/4 c sugar

Topping:
3/4 c heavy cream, whipped
2 tbsp sugar
1/2 c caramel ice cream topping
1/4 c chopped pecans

Preheat oven to 375. In a medium bowl, combine the crumbs, sugar, cinnamon and melted butter. Mix well and press into a 10-inch pie plate and up the sides. Bake for 6 to 8 minutes until golden in color. Remove pie shell from oven and cool completely. Pour caramel into pie shell and sprinkle with 1 cup of chopped pecans. Refrigerate pie shell while making apple filling. In a large (12-inch) skilet over medium heat, melt butter and add brown sugar, salt and cinnamon. Stir with a wooden spoon. Add apples and stir. Cook over medium to medium-high heat for 15 to 20 minutes until apples are softened and tender. Let cool for 10 minutes and pour into pie shell. Reduce oven to 350 degrees F. In a medium bowl, using a hand-held mixer on low speed, combine cream cheese and sugar for about 1 minute until smooth. Add egg, lemon juice and vanilla and beat for 1 minute or until fully blended. Pour over apple filling in pie shell. Bake for 30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hours. Let stand outside the refrigerator for 30 minutes. Top with whipped cream, caramel and pecans, and swirl with a knife. Slice and serve.

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