MILLIE'S CAFE

CARAMEL APPLE CREAM PIE

1 9" Pastry shell
1/4 cup butter
1/2 cup Packed brown sugar
4 med. Tart apples, peeled and cut into 1/2 inch chunks
1-1/2 tsp. Pumpkin pie spice-divided
1 to 2 tbsp. All-purpose flour
1/2 cup Caramel ice cream topping
1/2 cup Chopped pecans
1 pkg.(8oz.) Cream cheese, softened
1/4 cup Sugar
1 Egg
1 tbsp. Lemon juice
1 tsp. Vanilla extract
Whipped topping

Bake pastry shell but do not prick. Cool. In a large skillet over medium heat, melt butter and brown sugar. Stir in apples and 1 tsp. pumpkin pie spice. Simmer for 12-15 min., stirring frequently or until tender.

Stir in flour. Cook and stir for 1 min. Drizzle caramel topping over pastry shell. Sprinkle with pecans. Spoon apple mixture over pecans and set aside. In a mixing bowl, combine cream cheese, sugar, egg, lemon juice and vanilla. Beat until smooth. Pour over apples.

Bake at 350' for 35-45 min. or until a knife inserted into the cream cheese layer comes out clean. Cool on a wire rack. Chill completely. To serve, top with whipped topping. Sprinkle with remainder of pumpkin pie spice.

8 servings

APPLE CRUNCH PIE

1 (9 inch) deep dish or (10 inch) unbaked pastry shell
1 (21 oz.) can Thank You Brand apple pie filling or topping
1/2 c. cold butter
1 (14 oz.) can Eagle Brand condensed (not evaporated) milk
2 eggs
1 tsp. maple flavoring
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/2 c. light brown sugar
1/2 c. unsifted flour
1/4 c. granola, crushed

Place rack in lowest position in oven; preheat to 425 degrees. Spoon apple filling in pastry shell. Bake 15 minutes. Melt 1/4 cup butter, heat in condensed milk, eggs, flavoring, cinnamon and nutmeg. Pour over apples. Combine sugar, flour, cut in remaining 1/4 cup butter until crumbly. Stir in granola. Sprinkle over pie; reduce temperature to 350 degrees. Bake 30 minutes or until set. Cool. Serve warm.