Taffy Apple Cheesecake Pie

My family is a pie family. Just last night, my husband and I were talking and I was telling him what pies I was planning on taking to my family for Thanksgiving. He mentioned that he loves that my family loves pies, because he’d rather have a slice of pie any day over a piece of cake. And really, I think I’d have to agree!! I think it is my dad who leads the pie obsession in our house. As long as I can remember, my mom has made him a chocolate meringue pie for his birthday. And just earlier this month, everyone made a pie and took it over to my parent’s house to celebrate his birthday. I was so bummed that we had to miss out because we had a house full of sickies, but it has made me that much more eager for Thanksgiving. And from the sounds of it, we are going to have more pies there than people!!

I’m sure you all have your Thanksgiving menus down by now, but I wanted to share this pie with you – and just in case you haven’t decided what you are going to make yet, you should seriously consider this one. I didn’t get the best picture of this pie, so you’ll have to trust me that this pie is delicious. It’s a caramel apple layer topped by a caramel cheesecake layer. And in between, just a little bit of chocolate. I have really been contemplating bringing this pie on Thanksgiving, and I just might end up adding another pie just so I can have another slice of this. Delicious!

Taffy Apple Cheesecake Pie
adapted from Pillsbury Best of the Bake-Off

Makes 1 10-inch pie

Filling

2 tablespoons butter
1 cup firmly packed brown sugar, divided
4 medium apples, peeled, cored and thinly sliced (about 5 cups)
21 caramels, unwrapped (about 5.8 ounces of caramel)
1/2 cup half and half
1 (8-ounce) package cream cheese, softened
1/2 teaspoon pumpkin pie spice
1 1/2 teaspoons vanilla
1 egg
1/2 cup milk chocolate chips, chopped

Crust
1 homemade crust or refrigerated pie crust, baked

Garnish
pumpkin pie spice
whipped cream

In a large 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 and 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.

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-line pan. Sprinkle chocolate over apple layer. 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 pumpkin pie spice into whipped topping. Pipe or spoon mixture onto pie. Store in refrigerator.

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