{"id":2325,"date":"2009-01-30T21:22:35","date_gmt":"2009-01-31T01:22:35","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=2325"},"modified":"2009-01-30T21:46:49","modified_gmt":"2009-01-31T01:46:49","slug":"caramel-apple-cheese-pie%e3%82%ad%e3%83%a3%e3%83%a9%e3%83%a1%e3%83%ab%e3%82%a2%e3%83%83%e3%83%97%e3%83%ab%e3%83%81%e3%83%bc%e3%82%ba%e3%83%91%e3%82%a4","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=2325&lang=en","title":{"rendered":"Caramel Apple Cheese Pie
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Caramel Apple Cheese Pie<\/strong>
\nJanuary 25, 2009<\/em><\/p>\n

When you put several good things together, you’ll end up with something super great. Sounds too simple? Well, caramel, apples, and cream cheese were put together into one creation. Mmmm, it was tasty! To make this, put a layer of mixture of cream cheese, sugar, and caramel sauce in a baked pie, and top it off with cooked apples (cooked with brown sugar, lemon juice, cinnamon, and a little corn starch). Serve it with whipped cream, nuts and caramel sauce. If you use a store bought frozen pie and store bought caramel sauce like I did, you’ll have one tasty stress-free dessert.<\/p>\n

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Caramel Apple Cheese Pie January 25, 2009 When you put several good things together, you’ll end up with something super great. Sounds too simple? Well, caramel, apples, and cream cheese were put together into one creation. Mmmm, it was tasty! To make this, put a layer of mixture of cream cheese, sugar, and caramel sauce […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-2325","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/2325","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2325"}],"version-history":[{"count":23,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/2325\/revisions"}],"predecessor-version":[{"id":2430,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/2325\/revisions\/2430"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2325"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2325"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2325"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}