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1
In a skillet over medium-high heat, melt butter and 1/2 cup brown sugar stirring constantly.
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2
Add apples; cook and stir 12 to 15 minutes or until apples are carmel in color and tender.
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3
Ser aside.
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4
Drain if neccessary.
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5
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.
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6
Keep warm.
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7
In small bowl, beat cream cheese and 1/2 cup brown sugar until light and fluffy.
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8
Add 1/2 teaspoon pumpkin pie spice, vanilla and egg; beat until blended.
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9
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).
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10
Heat oven to 375F (190C).
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11
Fold half of caramel mixture into cream cheese mixture.
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12
Add apple mixture to remaining caramel mixtue; mix well.
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13
Spoon apple caramel mixture into crust-lined pan.
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14
In small bowl, combine topping ingredients; reserve 2 tablespoons mixture.
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15
Sprinkle remaining mixture over apple mixture.
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16
Top with caramel cream cheese mixture, Bake at 375F (190C) F for 35 to 45 minutes or until deep golden brown and filling is set.
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17
Cool completely.
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18
Refrigerate 30 minutes or until cold.
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19
Fold 1 teaspoon pumpkin pie spice into whipped topping.
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20
Pipe or spoon mixture onto pie; sprinkle with reserved 2 tablespoons topping.
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21
Store in refrigerator.
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22
Tip: to prepare caramel fillin in microwave, in small microwave -safe bowl, combine caramels and half-and-half.
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23
Microwave on HIGH for 1 1/2 to 2 minute stirring once halfway through cooking.
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24
Stir until smooth.
