Cream Cheese Caramel Walnut Apple Pie Recipes

Steps:

• Heat oven to 350 degrees F. Toss apple slices, 1/4 cup brown sugar and cinnamon in large bowl until evenly coated. Arrange apples in pie crust. Whisk sweetened condensed milk and melted butter in same bowl until smooth. Pour evenly over apples. Bake 30 minutes.
• Combine remaining 1/3 cup brown sugar and flour in medium bowl. Cut in 2 tablespoons cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in walnuts. Sprinkle evenly over pie.
• Bake an additional 35 to 40 minutes or until apples are tender and topping is golden brown. Cool completely on wire rack.

Steps:

• Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Arrange apples in crust; set aside., In a small saucepan, combine the corn syrup, sugar, butter, cornstarch, cinnamon and salt. Cook and stir over low heat until butter is melted and sugar is dissolved. Pour over apples., Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges; cut slits in top. , Bake at 425° for 15 minutes. Reduce heat to 325°. Bake for 40-50 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary., Meanwhile, in a small saucepan, combine the topping ingredients. Cook and stir over low heat until butter is melted and sugar is dissolved., Place pie on a baking sheet. Pour topping over top crust. Bake for 3-4 minutes or until bubbly. Cool on a wire rack.

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:

• In a large bowl, combine the walnuts, brown sugar, egg, milk, 1 tablespoon butter, vanilla and 1/4 teaspoon lemon juice. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Spread nut mixture over crust., In a large bowl, toss apples with remaining lemon juice. Combine the sugar, flour, cinnamon, nutmeg and salt; toss with apples. Spoon over the nut mixture; dot with remaining butter., Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush top with a additional milk if desired. Bake at 375° for 50-60 minutes or until golden brown. Serve warm.

Steps:

• Heat oven to 450 degrees.
• Make pie crust as directed on box for one-crust pie shell, using 9" glass pie pan, except DON'T prick crust.
• Bake 9-11 minute or until light brown. If crust fluffs up gently push down with fork.
• Reduce oven temp to 350.
• In a small bowl, stir together streusel ingredients except butter until it looks like coarse crumbs. Set aside.
• In a large bowl gently mix apple layer ingredients, set aside.
• Mix cream cheese and sugar well. Beat in egg and vanilla and mix well.
• Spread cream cheese mixture into pie shell. Add the apple slices evenly. Top with streusel mixture and top with small chunks of butter.
• Bake 50-60 minutes, or until apples are tender and streusel is golden. You may need to cover the pie loosely with foil the last 15 minutes of baking to prevent over browning.
• Let pie cool 1 hour prior to eating. Store pie in fridge.

Steps:

• Spread 3 Tbsp. caramel topping onto bottom of crust. Beat cream cheese and sugar in medium bowl with mixer until blended. Stir in COOL WHIP. Spoon into crust; top with pie filling and nuts.
• Refrigerate 3 hours.
• Drizzle remaining caramel topping evenly onto 8 serving plates just before serving; top each with piece of pie.

Steps:

• 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.

Steps:

• In a small bowl, cream butter and sugar; beat in vanilla. Stir in flour. Press onto the bottom and 1 in. up the sides of a 6-in. springform pan coated with cooking spray; set aside. , For filling, in a small bowl, beat the cream cheese, egg and vanilla. Pour over crust. In a bowl, combine the apple, sugar and cinnamon; arrange over filling. Sprinkle with almonds. , Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until apples are tender. Cool on a wire rack. Remove sides of pan. Garnish with whipped cream and nutmeg if desired. Refrigerate leftovers.

Steps:

• Preheat oven to 375 degrees F.
• Roll out pastry and set aside.
• In a large bowl, blend cream cheese and powdered sugar until smooth and creamy.
• Set aside.
• In a medium bowl, combine brown sugar, cinnamon, nutmeg, and flour.
• Mix well.
• Add apples to cream cheese mixture and stir until apples are evenly coated.
• Add brown sugar mixture to apple mixture gradually, stirring after each addition.
• Pour half of apple mixture into pastry-lined pie plate.
• Place caramel circle over top, and then pour in remaining apple mixture.
• Cover with second pastry.
• Seal edges and cut steam vent in top.
• Sprinkle with coarse/turbinado sugar.
• Place pie on baking sheet covered with aluminum foil.
• Bake in preheated oven for 45 minutes.
• If you notice over browning after 25 minutes, reduce heat to 350 degrees F.
• Note: Turbinado sugar is organic sugar, but you can you regular sugar if you can't find the organic kind.

Steps:

• Place apples in a greased 13x9-in. baking dish. Sprinkle with 1/4 cup brown sugar and cinnamon. In a bowl, cream butter and remaining brown sugar. Beat in eggs. Stir in flour and 1/2 cup walnuts. Spread over apples. Sprinkle with remaining walnuts., Bake at 350° for 45-55 minutes or until the apples are tender. Serve warm, with ice cream if desired.

Steps:

• Preheat oven to 350º.
• In bowl, combine flour, sugar, peanut butter, and butter.
• Mix thoroughly.
• Press onto bottom and sides of 9-inch pie plate to form crust.
• Bake for 15-20 minutes or until set and edges start to brown.
• Cool completely on wire rack.
• In medium bowl, stir together cream cheese, powdered sugar, and vanilla until smooth.
• Spread evenly in pie shell.
• Top with 1/3 cup caramel ice cream topping.
• Refrigerate at least 2 hours before serving.
• Garnish with whipped cream, peanuts and additional caramel ice cream topping if desired.

Steps:

• Preheat Oven to 375.
• Line Pie plate with crust.
• Peel and Julienne apples (Cut into thin strips) and place in bottom of crust.
• Sprinkle cinnamon over apples.
• Mix eggs, sugar,salt, melted butter, and corn syrup with a hand beater or whip.
• Pour egg and sugar mixture over apples.
• Bake until set, 40 to 50 minutes. Let cool.
• In sauce pan, melt butter, add sugar and cook over medium heat until sugar caramelizes and turns brown.
• Turn off heat and slowly stir in cream. Let cool slightly.
• Whip cream cheese and caramel sauce with a mixer on high until light and fluffy.
• Cover pie with caramel cream cheese
• Serve with whipped cream and sprinkle with raw sugar.

Steps:

• In a large bowl, toss apples with lemon juice. Combine the sugars, nuts, tapioca, cinnamon and nutmeg; add to apples and toss to coat. Let stand for 15 minutes., Line a 9-in. pie plate with bottom pastry; trim even with edge. Add apple mixture; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. , Bake at 400° for 40-45 minutes or until crust is brown and filling is bubbly. cool on a wire rack.