Cream Cheese Caramel Walnut Apple Pie
photo by lilsweetie
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Yields:
-
1 Deep dish pie
- Serves:
- 6-8
ingredients
- 2 deep dish pie shells
- 177.44 ml white sugar
- 44.37 ml cornstarch
- 2.46 ml ground cinnamon
- 4.92 ml vanilla extract
- 4.92 ml almond extract
- 1419.54 ml thinly sliced apples (peeled)
- 118.29 ml chopped walnuts
- 118.29 ml caramel topping
- 453.59 g container whipped dessert topping (optional) or 453.59 g container whipped cream (optional)
- 2 (340.19 g) package softened cream cheese
directions
- Preheat oven and a cookie sheet to 400ºF.
- Stir together the sugar, cornstarch and cinnamon.
- Toss with the apples, vanilla and almond extract in a large mixing bowl.
- Press softened cream cheese into bottom of the pie shell.
- Pour the apple mixture into the unbaked pie shell.
- Drizzle the caramel topping over the top.
- Sprinkle with walnuts.
- Place the top crust over this and flute the edges.
- Cut slits in the top crust or poke with a fork to allow steam to escape.
- Sprinkle with sugar,and place on the preheated cookie sheet.
- Bake 45 to 50 minutes, until golden brown.
- Cover edges with foil to prevent them from burning.
- Cool for at least 1 hour before slicing.
- Serve with whipped cream, or vanilla ice cream and coffee.
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Reviews
-
My initial review would be 2 stars, but that may just be my results based on loose measuring and having very, very tart apples to begin with. I do think the walnuts overwhelmed the apple and cream cheese, instead of complementing; I may try this again with pecans. I did not use the full amount of cream cheese, as 12 oz sounded like an awful lot to me; I used about 6 oz and that seemed plenty. I also used brown sugar, but may try going 1/2 and 1/2 on that next time.
-
This was my first apple pie. I had a hunch that it would be a hit and it was. It was like a cross between a pecan pie, a cheesecake and an apple pie. It wasn't difficult to make, but it took me a bit longer to make than stated, which was fine. I increased the extracts each by 1/2 t and used brown sugar rather than white... perfection.
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RECIPE SUBMITTED BY
Steve P.
United States