Caramel Apple Cream Pie Recipes

Steps:

• In a large bowl, combine the milk, pudding mix and 2/3 cup of the Caramel Apple Flavor Bomb. Whisk until well blended and the mixture starts to thicken. Pour into the crust and let set, refrigerated, for 2 hours.
• In a large chilled bowl, combine the heavy cream and vanilla. Whip with a hand mixer until stiff peaks form. Add 1/4 cup of the Caramel Apple Flavor Bomb and whip until combined. Spread over the top of the pie.
• Chill in the fridge until ready to serve. Right before serving, top with a drizzle of caramel sauce and chopped candied nuts.
• In a medium bowl, combine the apple butter, caramel sauce and apple pie spice and mix until well blended. Transfer to a resealable container and store in the refrigerator for up to 2 weeks. Mix into coffee, yogurt, oatmeal, milkshakes or whipped cream to taste.

Steps:

• For the perfect spiced pie crust: Mix the flour, cinnamon, salt and nutmeg in a bowl. Add the butter and vegetable shortening. Work the butter into the flour using a pastry cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined.
• Form 2 equal-sized balls. Place each in a large plastic bag (do not seal) and slightly flatten with a rolling pin; this makes it much easier to roll out the crust later. After flattening, seal the bag tightly. Place in the freezer for 15 to 20 minutes to chill.
• Preheat the oven to 375 degrees F.
• Remove 1 bag of dough from the freezer (save the other dough for another use), remove the dough from the bag and place it on a lightly floured surface. Roll the dough starting at the center and working outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below while rolling, use a metal spatula to loosen it. When fully rolled out, loosen again with a spatula and lift the pie crust into a 9-inch pie pan (or you can roll the pastry over the rolling pin, lift it onto the pie pan and unroll it). Gently press the dough against the corner of the pan and tear off any excess dough. Then tuck under the edges and go around the pie pan pinching the dough to crimp the edge.
• For the pie filling: In a bowl, mix the apples, lemon juice, granulated sugar, flour and salt. Set aside.
• For the crumb topping: Cut the butter into the flour with a pastry cutter, then add in the brown sugar, oats and salt.
• Add the apples to the prepared pie shell and top with the crumb topping. Bake for 1 hour, covering the edge of the crust with foil if it starts to brown too quickly. After an hour, sprinkle the chopped pecans over the pie, then bake for a further 5 minutes.
• Remove the pie from the oven and pour 1/2 jar (or more, if you're feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving - or don't if you can't wait!

Steps:

• Oatmeal Crust Preparation: Preheat oven to 350 degrees F. Combine oats, almonds, powdered sugar, flour, cinnamon and salt in a bowl. Stir in butter. Grease/spray a 9-inch pie pan. Press half of oatmeal mixture into bottom and up sides. Take remaining half of oatmeal mixture and spread it out onto a greased cookie sheet as if making 1 large cookie. Bake for 20 minutes or until golden brown. Set aside to cool while making pie filling.
• Apple-Pear Cream Filling Preparation: In a saucepan, whisk together sugars, lemon juice, butter and maple flavor over medium heat. In a small mixing bowl, combine flour, cornstarch, cinnamon and salt and sprinkle into sugar mixture in saucepan. Mix in sliced apples and pears. Cook for about 8 to 10 minutes until mixture starts to thicken. Remove from heat. Using an electric mixer, whip cream cheese and heavy cream until smooth. Stir cream cheese mixture into warm apple mixture until well incorporated. Pour filling into prepared pie crust.
• Assembly: Take baked large "oatmeal cookie" and crumble it into small chunks. Sprinkle oatmeal crumble onto pie filling, covering it almost completely. Bake for 50 minutes to 1 hour at 375 degrees F. Cool at least 30 minutes. While pie is cooling, prepare caramel sauce.
• For Caramel Sauce: Unwrap caramel candies. In the top of a double boiler, melt the caramels in the evaporated milk, stirring constantly until the sauce is smooth and pourable. Pour caramel sauce in a zigzag pattern over cooled pie. May serve with whipped cream or ice cream, if desired.

Steps:

• Line pastry shell with double thickness of foil.
• Bake at 450°F for 8 minutes; remove foil and bake another 5 minutes.
• Cool.
• Melt butter and brown sugar.
• Stir in apples and spices; simmer until apples are tender.
• Stir in flour; cook and stir for 1 minutes; set aside.
• Melt caramels with milk (I use the microwave) and drizzle over prepared pastry shell.
• Spoon apples over caramel; set aside.
• Combine cream Cheese, sugar, egg, lemon juice and vanilla. Beat until smooth.
• Pour over apples.
• Bake at 350°F for 35-45 minutes or until knife inserted into cream cheese comes out clean.
• Cool.
• Chill before serving.
• Enjoy!