Bring both the cream cheese and peanut butter to room temperature (to a stir-able consistency), then mix together with a spoon in a deep bowl, adding the powdered sugar gradually. Add in the vanilla, and mix until a smooth and even consistency is reached. Spoon onto a large sheet of plastic wrap, then bring the sides up and twist very tightly to form something of a ball shape. Freeze in the coldest part of your freezer for 2-3 hours or until firm enough that the plastic wrap can be removed without the ball falling apart. Place chocolate chips in a large bowl or ziploc bag, then roll the cheeseball until evenly coated with chocolate chips. Freeze until ready to serve (or refrigerate if not serving until the next day). Serve with graham crackers, sliced fruit, or anything else you think goes well with chocolate chips and peanut butter.
For the Crust: (we bought our crust instead of making it)
2½ cups all-purpose flour
2 teaspoons granulated sugar
1 teaspoon salt
1¼ cups unsalted butter, cubed and chilled
¼ to ⅓ cup ice water
For the Pie Filing:
½ recipe Salted Caramel Sauce (we just used store bought sauce. Which means it wasn't salted)
5 tart-crisp apples, peeled, cored and sliced ⅛-inch thick
¾ cup lemon juice
⅔ cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
⅛ teaspoon ground nutmeg
For the Egg Wash Topping:
1 egg, lightly beaten with a fork
1 teaspoon granulated sugar
1. Make the Dough: Put the flour, sugar and salt in the processor bowl of a food processor and pulse once or twice to combine. Add the butter and continue to pulse until the mixture resembles coarse crumbs. Slowly add ¼ cup of water as you continue to pulse, adding more water a tablespoon at a time if necessary; stop pulsing when the dough just starts to come together. Remove the dough from the food processor and form into 2 disks. Wrap each one in plastic wrap and refrigerate for at least 2 hours, or up to 3 days. The dough can also be frozen for up to 2 months and thawed in the refrigerator.
2. Remove one disk of dough from the refrigerator and place on a lightly floured surface. Roll the dough out into a 13-inch circle. Transfer the dough to a 9-inch pie plate, and gently press the dough into the bottom of the pan and against the sides. Leave the overhanging dough in place and refrigerate for at least 30 minutes, or until completely chilled and firm.
3. Remove the second disk of dough and roll out into a 13-inch circle. Use cookie cutters to cut out shapes in the dough, or make a lattice-top. If using cut-outs, trim the circle to 12 inches, transfer to a parchment-lined baking sheet and refrigerate for at least 30 minutes.
4. Prepare the Filling: In a large bowl, toss the apple slices with the lemon juice, then drain in a colander. In a medium bowl, whisk together the sugar, flour, cinnamon, allspice and nutmeg. Return the apple slices to the large bowl, add the sugar mixture and toss to combine.
5. Assemble the Pie: Remove the dough-lined pie plate from the refrigerator. Use a slotted spoon to remove one-third of the apple mixture from the bowl and layer in the bottom of the crust so there are hardly any gaps. Top with one-third of the salted caramel sauce, then repeat twice more with layers of apples and salted caramel sauce.
6. Top the pie with either the cut-out dough round (or lattice-top) and trim the edges of the dough a ½-inch over the edges of the pie plate. Crimp the edges of the pie and then place in the freezer for 30 minutes before baking. (We didn't freeze it because our dough was already chilled)
7. Bake the Pie: While the pie is chilling, place a rimmed baking sheet on the center rack of the oven and preheat to 350 degrees F.
8. When ready to bake, brush the top of the pie with the egg wash and sprinkle with the sugar. Place the pie on the baking sheet in the oven and bake for 30 minutes, or until the edges of the crust start to brown. Remove the pie from the oven and cover the edges of the crust with a pie ring.
9. Continue to bake for an additional 25 to 30 minutes, until the crust is golden brown. Remove the pie ring and continue to bake for an additional 5 minutes if the edges of the crust are a little pale compared to the rest of the crust. Transfer the pie to a wire rack and allow to cool completely before serving. The pie can be kept, covered, at room temperature or in the refrigerator for up to 2 days.