Caramel Apple Pie

12 oz. pkg. Stouffer’s Harvest Apples, defrosted
1 prepared 8” graham cracker crust
1 egg
2 (3 oz.) pkgs. cream cheese, softened
3 Tbsp. gran. sugar
1 Tbsp. all-purpose flour
1 1/2 Tbsp. vanilla extract
1/3 c. caramel topping
1/2 tsp. ground cinnamon

Beat cream cheese, egg, sugar, flour and vanilla in large mixer bowl until smooth; spread mixture over crust. Combine apples, caramel topping and cinnamon in small bowl; gently spoon over cream cheese mixture to keep two distinct layers. Bake in preheated 375° oven for 40-45 minutes or until apple mixture bubbles up around edges of pie. Cool on wire rack. Serve at room temperature. Promptly refrigerate leftover pie. TIP: Defrost Harvest Apples in microwave at 50 percent power for 6-7 minutes.

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