Feb 24 2009
Caramel Apple Pie
Caramel Apple Pie
4 oz. cream cheese, soft
1/2 cup butter, soft
1 cup all-purpose flour
1/4 cup apple jelly, melted
5 Tbsp butter
2 lbs. baking apples (approx. 4 large)
2 Tbsp firmly packed brown sugar
1 tsp. vanilla
1/3 cup golden raisins (optional)
2/3 cup heavy cream
1/2 cup firmly packed brown sugar
2 cup sour cream
2 Tbsp sugar
1 tsp. vanilla
2 Tbsp chopped pecans for garnish (optional)
Beat cream cheese and 1/2 cup butter. Stir in flour. Wrap dough in plastic wrap and chill 1 hour. Preheat oven to 450 deg. On a floured surface, use a floured rolling pin to roll out dough into a 13-inch circle. Drape dough over rolling pin and transfer to an 11-inch tart pan. Press dough into sides of pan. Trim dough around edges. Line inside of pastry shell with light weight foil and then put in dried beans or pie weights and bake 10 minutes. Remove weights and brush inside of shell with melted jelly. Reduce heat to 350 deg. and bake 12 to 15 minutes longer or until shell is lightly browned.
Place 5 Tbsp butter in large skillet. Saute apple slices in butter over medium high heat for 2 to 3 minutes. Add 2 Tbsp brown sugar, 1 tsp. vanilla, and raisins. Cook until apples are tender. Pour apples evenly into pastry. Scald the cream in a small saucepan. Place 1/2 cup brown sugar in a skillet over medium high heat and stir constantly with a wooden spoon until sugar begins to melt. Stir until sugar is smooth and remove from heat. Cool 2 to 3 minutes. Slowly stir the hot cream into the sugar. Return to heat and stir until smooth. Pour the caramel syrup over the apples, reserving 1/4 cup
Preheat oven to 350 deg. Combine sour cream, sugar and vanilla. Spread evenlly over top of pie. Bake 8 to 10 minutes (do not allow sour cream to bubble). Cool to room temperature. Pour reserved caramel over top of pie. Cover with plastic wrap and refrigerate several hours before serving. Garnish with chopped pecans. Serves 10 to 12.
