Cream Cheese Apple Pie


1 Premade Double Crust Pie Pastry

4 Cups Of Fresh Skinless Chopped Green Apples

1 Eight Ounce Package Of Philadelphia Cream Cheese

1/2 Cup Of Cold Real Unsalted Real Butter

1/2 Cup Of Torani Caramel Sauce

1 1/4 Cup Of White Superfine Cane Sugar

3/4 Cup Of White All Purpose Baking Flour

1 Teaspoon Of Fresh Ground Cinnamon

3/4 Cup Of Crushed Unsalted Pecans

1 Teaspoon Of Pure Liquid Vanilla Extract

1/8 Teaspoon Of Fine Ground Table Salt

1 Large Fresh Whole Egg


Nutritional Information:

Serving Size 8

566 Calories Per Serving

23 Grams Of Fat


Preparation Instructions:

I would like to thank Troy from Fontana, California for submitting this delicious cream cheese apple pie recipe.

To begin, please preheat your oven to 400 degrees Fahrenheit, or 205 degrees Celsius.

Next take out a deep dish pie dish, and then line it with the pastry crust bottom. Next take out a large mixing bowl, and then gradually stir in the cream cheese, caramel sauce, half a cup of white superfine cane sugar, two tablespoons of white all purpose baking flour, fresh ground cinnamon, pure liquid vanilla extract, and fine ground table salt. Whip all of these ingredients together until you have an even and consistent filling. Next beat in the large fresh whole egg, stirring until it disappears into the mixture. You can now stir in the apples, vigorously stirring until your pie filling is uniform and has a nice distribution of ingredients.

Moving along, next spoon this filling into your lined deep dish pie dish, leveling it off with a spoon. Next place the top pastry crust layer over the filling, and bind the edges where both layers meet. Don't forget to make several short incisions into the top layer, so that your filling can vent while baking. You are now ready to bake your pie, so slide it into the oven for twenty minutes, then reduce the heat to 350 degrees Fahrenheit, or 175 degrees Celsius, and then bake it for an additional ten minutes. While your pie is baking, take out a small mixing bowl, and then add in the remaining white superfine cane sugar, the remaining white all purpose baking flour, and the cold unsalted real butter. Whip these ingredients together until the topping is even and crumbly. Lastly stir in the crushed unsalted pecans, then even sprinkle this topping over the top of your baking pie.

Once all of the topping is in place, bake the pie for fifteen minutes, or until the topping is golden brown. Let the pie cool for ten minutes before serving. Thanks again for visiting our website.