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Cream Cheese Apple Pie

2 9-inch unbaked pastry-lined pie shells
8-oz package cream cheese
1/2 cup caramel ice cream topping
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/8 teaspoon salt
1 egg
4 cups chopped Granny Smith or other tart apples

3/4 cup sugar
3/4 cup all-purpose flour
1/2 cup butter (should be cold)
3/4 cup chopped pecans

Preheat oven to 400 degrees.

To make the topping: combine the sugar, flour and butter in a
shallow bowl. With a pastry blender or two knives, cut the
ingredients together until crumbly. Stir in the pecans.

In a bowl, combine the cream cheese, caramel topping, sugar, flour,
cinnamon, vanilla and salt andbeat until a smooth batter is formed.
Add the egg and beat until well mixed. Add the apples and stir
with a wooden spoon until well mixed.

Pour the mixture into the pastry-lined pans, dividing evenly. Bake
the pies for 20 minutes. Reduce the oven heat to 350 degrees and
bake for an additional 10 minutes.

Sprinkle the topping evenly over the pies and continue to bake for
an additional 15 to 20 minutes, until golden; cool slightly.

To serve, cut pie into wedges.

Makes Two 9-inch pies


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