Caramel and Apples Pie

One 15-ounce package Pillsbury pie crust

One 6-ounce package Philadelphia cream cheese, softened

1 egg, beaten (reserve 1 teaspoon)

1/4 up sugar

2 tablespoons flour

1/4 teaspoon nutmeg

One 20-ounce can Lucky Leaf sliced apples

1 cup Smucker's caramel ice cream topping

Cool Whip whipped topping (optional)

Preheat oven to 350F. Place one pie crust into a 9 inch pie pan. Crimp edges. With an electric mixer, beat cream cheese, egg, sugar, flour, and nutmeg until smooth. Spoon mixture into the pie crust. Spread the apples evenly atop the cream cheese mixture. Pour the caramel sauce over the apples. Trim the second pie crust to fit atop the filling, but not overlapping the bottom crust. Brush with the reserved beaten egg. Cut 4 slits 2 inch long into crust for air vents. Bake at 350F for 35-40 minutes. Serve warm or cool with whipped topping.

Serves 6-8.

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Cajun Country -- New Iberia, Louisiana