The F.U.N. Place Recipe Box Archives
Watkins Cream Cheese Caramel Walnut Apple Pie
A double crusted apple pie with a layer of cream cheese on the bottom and a
thin layer of caramel over the apples.
- 1 double crust deep dish unbaked pie shell
- 3/4 cup white sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon Watkins ground cinnamon
- 1 tsp Watkins vanilla-nut extract
- 6 cups thinly sliced apples
- 1/2 cup chopped walnuts
- 1/2 cup caramel topping
- 1 (16 ounce) container whipped dessert topping (optional)
- 2 6oz package softened cream cheese
1 Preheat oven and cookie sheet to 400 degrees F (205 degrees C).
2 Stir together the sugar, cornstarch and cinnamon. Toss with the apples and
vanilla-nut extract in a mixing bowl.
3 Press softened cream cheese into bottom of 1st pie shell. Pour the mixture
into the first unbaked pie shell then drizzle the caramel topping over the top.
Sprinkle with walnuts. Place the second pie shell over this and flute the edges.
Cut slits in the top crust to allow steam to escape sprinkle with sugar,then
place on preheated cookie sheet.
4 Bake 45-50 minutes, until golden browncover edges with foil. Cool for 1 hour
before slicing. Serve with whipped topping or vanilla ice cream and coffee,
Makes 1 deep dish pie
Posted by Watkins Associate, Sherry Barcelo on April 27, 1999
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