---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Taffy-Apple Cheesecake Pie
  Categories: Pies
       Yield: 10 Servings
  
 ----------------------------------FILLING----------------------------------
       2 tb Butter or margarine
     1/2 c  Firmly packed light brown su
       4 md Apples; peeled, cored
            -thinly sliced (about 5 cups
      21    Caramels; unwrapped
     1/4 c  Half and half
       8 oz Cream cheese; softened
     1/2 c  Firmly packed light brown su
     1/2 ts Pumpkin pie spice
   1 1/2 ts Vanilla
       1    Egg
 
 -----------------------------------CRUST-----------------------------------
       1 pk Pillsbury all-ready pie crus
 
 ----------------------------------TOPPING----------------------------------
     1/2 c  Milk chocolate chips; finely
     3/4 c  Pecans; finely chopped
 
 ----------------------------------GARNISH----------------------------------
       8 oz Frozen whipped topping; thaw
       1 ts Pumpkin pie spice
  
   Recipe by: Pillsbuy 36th Bake-Off (1994) Preparation Time: 2:00 In large
   skillet over medium-high heat, melt butter and 1/2 cup brown suga stirring
   constantly. Add apples; cook and stir 12 to 15 minutes or until apples are
   carmel in color and tender. Ser aside. Drain if neccessary.
    In top of double boiler or in medium heavy saucepan over low heat, melt
   caramels with half-and-half until mixture is smooth, stirring frequently. (
   tip). 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.
    Prepare pie crust according to package directions for one-crust filled pie
   using 10-inch deep dish pie pan or 9-inch springform pan (refrigerate
   remaining crust for a later use) Heat oven to 375' Fold half of caramel
   mixture into cream cheese mixture. Add apple mixture to remaining caramel
   mixtue; mix well. Spoon apple carame mixture into crust-lined pan. In small
   bowl, combine topping ingredients; reserve 2 tablespoons mixture. Sprinkle
   remaining mixture over apple mixtur Top with caramel cream cheese mixture,
   Bake at 375' for 35 to 45 minutes or until deep golden brown and filling i
   set.  Cool completely. Refrigerate 30 minutes or until cold. Fold 1 teaspoo
   pumpkin pie spice into whipped topping. Pipe or spoon mixture onto pie;
   sprinkle with reserved 2 tablespoons topping. Store in refrigerator. Makes
   to 10 servings.
   
    Tip: to prepare caramel fillin in microwave, in small microwave-safe bowl,
   combine caramels and half-and-half. Microwave on HIGH for 1 1/2 to 2 minute
   stirring once halfway through cooking. Stir until smooth.
   
    Nutrition Information: 1/10 pie: 560 cal, 6g protein, 64g carb, 2g fiber,
   33g fat (3g poly, 17g sat), 62mg chol, 260mg sodium, 290 potasium. Dietary
   excanges: 1 1/2 starch, 2 1/2 fruit, 6 1/2 fat
   
     Printed in Pillsbury Classic Cookbook #157, March 1994
  
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