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Apple Rum Caramel

Recipe By: Judy Sunvold
Year Submitted: 2014


1 ¼ cup crushed graham crackers
¼ cup sugar
5 Tablespoons butter, melted

6 oz cream cheese
1-1½ tsp Vanilla

Apple Topping:
1 can Comstock Apple Pie Filling and Topping
¼ cup caramel sauce
½ tsp rum extract
½ tsp vanilla
½ cup chopped dates
¾ cup walnuts, chopped


Preheat oven to 350 degrees. Mix in a medium bowl, crackers, sugar, and butter. When fully incorporated, press into pan and bake 6 to 8 minutes or until golden in color. Cool. (Note: Depending on depth of pie pan you could have a little extra.)

Combine cream cheese and vanilla. When fully incorporated, spread into prepared pie shell. Place plastic wrap on top of surface tightly, and chill for three hours or until set.

Apple Topping:
Pour pie filling into a medium size bowl. Pull out apple pieces and cut them into bite size pieces back into the pie filling can or a small bowl. In the medium size bowl, add the caramel sauce, rum extract, and vanilla. Mix until fully incorporated. Add the apples, chopped dates and walnuts, and mix gently. When fully mixed, pour onto cream cheese layer.
Top with your favorite whipped topping. Garnish and decorate as desired.