Crust:

1 1/2 C. graham cracker crumbs
3 T. sugar
1/2 tsp. cinnamon
1/3 C. butter (melted)
3/4 C. caramel ice cream topping
1 C. chopped pecans

Apple Filling:

5 Granny Smith apples (remove peel and
core and slice very thin)
5 T. butter
1/2 C. brown sugar
1/4 tsp. salt
1 tsp. cinnamon

Cream Cheese Topping

8 oz. cream cheese
1 tsp. vanilla extract
1 egg
1 T. lemon juice
1/4 C. sugar

Topping:

3/4 C. heavy cream, whipped
2 T. sugar
1/2 C. caramel topping
1/4 C. chopped pecans

Make the Crust: Preheat oven to 375 degrees.

In a medium size bowl, combine the crumbs, sugar, cinnamon and

melted butter. Mix well and press into a 10-inch pie plate, and up

the sides. Bake for 6 to 8 minutes until golden in color. Remove pie

shell from oven and cool completely. Pour caramel into pie shell

and sprinkle with 1 cup of chopped pecans. Refrigerate pie shell

while making apple filling.

Make the Apple Filling: In a large (12-inch) skillet over medium heat,

melt butter and add brown sugar, salt and cinnamon. Stir with a

wooden spoon. Add apples and stir. Cook over medium to medium-

high heat for 15 to 20 minutes until apples are softened and tender.

Let cool for 10 minutes and pour into pie shell. Reduce oven to

350 degrees.

Make the Cream Cheese Topping: In a medium bowl, using a hand

held mixer on low speed, combine cream cheese and sugar for about

1 minute until smooth. Add egg, lemon juice and vanilla and beat

from1 more minutes until bully blended. Pour over apple filling in pie

shell. Bake for30 minutes until an inserted knife comes out clean.

Remove pie from oven and let cool. Refrigerate for 4 ours. Let stand

outside the refrigerator for 30 minutes before serving.

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