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Layers of cinnamon sugar pie crust, homemade apple pie filling, rich caramel, and cinnamon-spiced cream filling--An American classic in parfait form!

Caramel Apple Pie Parfaits

Layers of cinnamon sugar pie crust, homemade apple pie filling, rich caramel, and cinnamon-spiced cream filling--An American classic transformed into a parfait! 
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 4 Parfaits

Ingredients
  

Apple Pie Filling:

  • 1 Tablespoon unsalted butter
  • 4 cups apples peeled, cored, and cubed
  • ½ cup water
  • ⅓ cup granulated sugar
  • 1 teaspoon cinnamon

Pie Crust:

  • 1 sheet 9-inch refrigerated pie crust
  • 2 teaspoons butter melted
  • Cinnamon sugar

Cinnamon Filling:

  • 8 ounces cream cheese
  • ⅓ cup brown sugar
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon vanilla
  • Pinch of salt
  • 1 (8 oz) tub whipped topping
  • ⅓ - ½ cup caramel sauce
  • Whipped cream for garnish

Instructions
 

Apple Pie Filling:

  • In a medium saucepan, melt butter over medium heat. Toss in the apples, water, sugar, and cinnamon, stirring until combined. Bring to a boil and reduce heat to low. Partially cover and cook until the apples are tender, about 10-15 minutes depending on how thick your apples are cut. Drain any excess liquid out and allow to cool.

Pie Crust:

  • Preheat oven to 375ºF. Unroll pie crust on a cutting board. Brush the pie crust with the melted butter, then sprinkle cinnamon sugar on top. Use a knife or cookie cutter of choice to cut out small shapes, then place on a baking sheet. Bake for 12-15 minutes, or until lightly golden brown. Cool completely.

Cinnamon Filling:

  • In a stand mixer, fitted with the paddle attachment, beat the cream cheese, brown sugar, cinnamon, vanilla, and salt until smooth. Remove bowl from mixer and gently fold in the whipped topping until just combined. Transfer to a pastry bag fitted with a large round tip.

To Assemble:

  • Add a layer of pie crust pieces to the bottom of each glass. Pipe half of the cinnamon filling on top of the crust, followed by half of the apple pie filling. Drizzle caramel sauce over apples, then repeat the layering once more. Finish with a dollop of whipped cream and a few more pie pieces.

Notes

*I layered the parfaits in four 12-oz glasses.
*Four cups of peeled, cored, and chopped apples came out to 16 ounces for me.