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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.


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