Apple Streusel Coffee Cake With Cinnamon Caramel Glaze

Directions

1. Combine first 4 ingredients in a heavy saucepan; cook over low heat, stirring constantly, till sugar dissolves. Let cold slightly. Add in Large eggs, vanilla, salt, stirring well. Stir in 1/2 c. of pecans and coconut; pour filling into unbaked pastry shell, and top with remaining 1/2 c. of pecans. Bake at 325 degrees for 55 min.
2. Yield: one 9 inch pie.
3. Combine flour amd sugar in bowl. Cut 1/2 butter till mix is crumbly; remove 1/2 c. of this mix and set aside. Combine egg amd lowfat sour cream; add in to dry ingrediants, and stir just till moistened. Spread two thirds of batter over bottom and part way up sides of greased 9 in springform pan. Combine pie filling, lemon peel and raisins and nuts. Spoon over batter. Drop spoonfuls of remaining batter over filling. Sprinkle with reserved crumb mix. Bake at 350 degrees for one hour or possibly till done.
4. Make glaze by putting all ingrediants in blend (make sure lowfat milk is warm) cover and process on high unti sugar is dissolved; set aside and cold coffeecake slightly and drizzle with glaze.