Taffy-Apple Cheesecake Pie

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Title: Taffy-Apple Cheesecake Pie
Categories: Pies
Yield: 10 Servings

----------------------------------FILLING----------------------------------
2 tb Butter or margarine
1/2 c Firmly packed light brown su
4 md Apples; peeled, cored
-thinly sliced (about 5 cups
21 Caramels; unwrapped
1/4 c Half and half
8 oz Cream cheese; softened
1/2 c Firmly packed light brown su
1/2 ts Pumpkin pie spice
1 1/2 ts Vanilla
1 Egg

-----------------------------------CRUST-----------------------------------
1 pk Pillsbury all-ready pie crus

----------------------------------TOPPING----------------------------------
1/2 c Milk chocolate chips; finely
3/4 c Pecans; finely chopped

----------------------------------GARNISH----------------------------------
8 oz Frozen whipped topping; thaw
1 ts Pumpkin pie spice

Recipe by: Pillsbuy 36th Bake-Off (1994) Preparation Time: 2:00 In large
skillet over medium-high heat, melt butter and 1/2 cup brown suga stirring
constantly. Add apples; cook and stir 12 to 15 minutes or until apples are
carmel in color and tender. Ser aside. Drain if neccessary.
In top of double boiler or in medium heavy saucepan over low heat, melt
caramels with half-and-half until mixture is smooth, stirring frequently. (
tip). Keep warm.
In small bowl, beat cream cheese and 1/2 cup brown sugar until light and
fluffy. Add 1/2 teaspoon pumpkin pie spice, vanilla and egg; beat until
blended.
Prepare pie crust according to package directions for one-crust filled pie
using 10-inch deep dish pie pan or 9-inch springform pan (refrigerate
remaining crust for a later use) Heat oven to 375' Fold half of caramel
mixture into cream cheese mixture. Add apple mixture to remaining caramel
mixtue; mix well. Spoon apple carame mixture into crust-lined pan. In small
bowl, combine topping ingredients; reserve 2 tablespoons mixture. Sprinkle
remaining mixture over apple mixtur Top with caramel cream cheese mixture,
Bake at 375' for 35 to 45 minutes or until deep golden brown and filling i
set. Cool completely. Refrigerate 30 minutes or until cold. Fold 1 teaspoo
pumpkin pie spice into whipped topping. Pipe or spoon mixture onto pie;
sprinkle with reserved 2 tablespoons topping. Store in refrigerator. Makes
to 10 servings.

Tip: to prepare caramel fillin in microwave, in small microwave-safe bowl,
combine caramels and half-and-half. Microwave on HIGH for 1 1/2 to 2 minute
stirring once halfway through cooking. Stir until smooth.

Nutrition Information: 1/10 pie: 560 cal, 6g protein, 64g carb, 2g fiber,
33g fat (3g poly, 17g sat), 62mg chol, 260mg sodium, 290 potasium. Dietary
excanges: 1 1/2 starch, 2 1/2 fruit, 6 1/2 fat

Printed in Pillsbury Classic Cookbook #157, March 1994

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