Candy Apple Pie
My. Oh. My. This is quite some kind of pie! I’m a sucker for anything caramel-y or apple-y or caramel-apple-y, so this one had me from hello. It’s not hard to make, but it does have a few stages to it, so it’s best to tackle when you’re not in a rush to bring it somewhere. Or in a rush to bury your face in it and eventually lick the plate clean.
Yes, it’s that good! It’s well worth the wait, though.
Hang in there.
I made this for my friend Sarah’s birthday celebration today. It’s a decadent, celebratory kind of pie. Not something you’d whip together on a random Tuesday.
Be sure to use Granny Smith apples because sweet on sweet is not actually a good thing. The tartness of the Granny Smiths helps to reel in some of the sugar overload from the caramel.
Recipe From: MiMi Hodge, winner of Good Morning America’s “Pie of Emeril’s Eye” Contest, 2000.
Candy Apple Pie
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
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 tablespoon lemon juice
1/4 cup sugar
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 F.
2. 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. Tip: Use a good quality caramel. I like Mrs. Richardson’s Butterscotch Caramel Topping.
3. 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.
4. 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. Tip: Make sure to always use pure vanilla extract instead of imitation, and spring for the good stuff when you can. I ordered this vanilla online. You won’t believe the difference it makes!
5. Top with whipped cream, caramel and pecans, and swirl with a knife. Slice and serve.
Hey, I think she liked it!
Happy 29th Birthday, Sarah!
(Consider that last statement a gift from me to you.)