Candy Apple Pie

I bummed this recipe off of Susan's blog--She's Becoming Doughmesstic--a month or two ago. I decided to make this (1): because I bought more than a dozen granny smith apples at the grocery store last week and (2): because I have a Christmas party to go to tonight. I actually made this earlier in the week as a test and fed it to my family. They loved it! So I'm making it again for the masses. This pie is extraordinary! It's like eating apple pie and cheesecake at the same time and you'll see why. It's no wonder this pie was named the winner of Good Morning America's "Pie of Emeril's Eye" Contest in 2000. So here, we've got a golden graham cracker crust. Sitting on that is a layer of caramel sauce topped with chopped pecans. Above that, a delicious array of fried apples, laced in cinnamon, brown sugar and all things heavenly! Delicious!

Here topping the apples is a sweetened cream cheese mixture that made our cheesecake-like topping. After placing this in the oven for about 30 minutes, I had a nice golden layer of cheese filling on my pie. I can taste it now!

And then a whipped cream frosting was spread over the pie and laced with caramel and chopped pecans. It is seriously my favorite apple pie ever! You have to try it. I have another apple recipe that I'll be posting later on that is just a good and even easier to make--so stay tuned!

Candy Apple Pie
(by Mimi Hodge)

Crust:
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon
1/3 cup butter, melted
3/4 cup caramel ice cream topping
1 cup chopped pecans
Apple Filling:
5 granny smith apples (peeled, cored, sliced very thin)
5 tablespoons butter
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
Cream Cheese Topping:
8 oz. cream cheese
1 teaspoon vanilla
1 egg
1 tablespoon lemon juice
1/4 cup sugar
Topping:
3/4 cup heavy cream, whipped
2 tablespoons sugar
1/2 cup caramel ice cream topping
1/4 cup chopped pecans

1. Preheat oven to 375 degrees.
2. In a medium bowl, combine the crumbs, sugar, cinnamon and melted butter. Mix well and press into a 9.5 - 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 chopped pecans. Refrigerate pie shell while making apple filling.
3. In a large skillet 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 soft and tender. Let cool for 10 minutes and pour into pie shell. Reduce oven to 350 degrees.
4. In a medium bowl, using a hand 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 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.
5. Top with whipped cream, caramel and pecans and swirl with a knife. Slice and serve.