Taffy Apple Cheesecake Pie

This was a winning recipe in the Pillsbury 36th Annual Bake-Off of 1994 made by Mary Ann Sasso of Franklin Park, Illinois. I made it way back then and several times since. I don't do it too often because it is rather time-consuming for a pie and there are a lot of ingredients. I wanted to post it anyway with photos so that maybe someone else will see it as not-too-difficult and give it a try.

Lots of ingredients in line. Why, yes - that IS frozen whipped topping from Aldi - thankouverymuch. Love it, won't apologize for it.

Melting butter.

Melting butter AND brown sugar - my kind of multi-tasking.

Melted and ready for ...

... sliced apples.

Apples cooked until tender and slightly caramelized.

Half and half. Yes, you need to use an old pitted heavy aluminum pan for this.

Twenty-one unwrapped caramels, melting nicely with the half and half.

Cream cheese and more brown sugar.

Cream cheese and more brown sugar mixed! Look at that.

Half of the caramel mixture added to the cream cheese mixture.

Half of the caramel mixture added to the apples.

Pecans and chocolate chips. I know the recipe calls for 'finely chopped chocolate chips', but to me that's like trying to stab a Super-ball without holding it down.

Apples in the pie crust.

Topped with chocolate chips and pecans.

Topped with cream cheese mixture before sending off to the oven.

Whipped topping and pumpkin pie spice.

Mixed.

Pie fresh out of the oven.

'Decorated'.

My pie somehow doesn't look like the one in the book. Oh well, it was good no matter how it looked!

Taffy-Apple Cheesecake Pie

Serves 8-10

Ingredients:

Filling:

2 tablespoons butter, or margarine
1/2 cup brown sugar, light, firmly packed
4 medium apples, cored, thinly sliced, about 5 cups
21 caramels, unwrapped
1/4 cup cream, half and half
8 ounces cream cheese, softened
1/2 cup brown sugar, light, firmly packed
1/2 teaspoon pumpkin pie spice
1 1/2 teaspoons vanilla extract
1 egg

Crust
Single pie crust


Topping:
1/2 cup milk chocolate chips, finely chopped
3/4 cup pecans, finely chopped

Garnish:
8 ounces whipped topping
1 teaspoon pumpkin pie spice


Directions:

In a skillet over medium-high heat, melt butter and 1/2 cup brown sugar stirring constantly.

Add apples; cook and stir 12 to 15 minutes or until apples are
caramel in color and tender.

Set aside.

Drain if necessary.

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.

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 degrees F.

Fold half of caramel mixture into cream cheese mixture.

Add apple mixture to remaining caramel mixture; mix well.

Spoon apple caramel mixture into crust-lined pan.

In small bowl, combine topping ingredients; reserve 2
tablespoons mixture.

Sprinkle remaining mixture over apple mixture.

Top with caramel cream cheese mixture, Bake at 375 degrees F for 35 to 45 minutes or until deep golden brown and filling is set.

Cool completely.

Refrigerate 30 minutes or until cold.

Fold 1 teaspoon pumpkin pie spice into whipped topping.

Pipe or spoon mixture onto pie; sprinkle with reserved 2
tablespoons topping.

Store in refrigerator.

Tip: to prepare caramel filling 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.