Or to follow the post before this, we can always go with a more classic apple pie. Which is equally as delicious. Caramel Apple Pie You Will Need: 1 Box Pillsbury Refrigerated Pie Crust, Softened 1 Cup Granulated Sugar 1/4 Cup All-Purpose Flour 1 Tsp. Ground Cinnamon 5 Cups Thinly Sliced Apples, Peeled 1/2 Cup Caramel Apple Dip 2 Tbsp. Milk 1 Cup All-Purpose Flour 1/2 Cup Packed Brown Sugar 1/2 Cup Butter Preparation: Heat oven to 375°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. In large bowl, mix granulated sugar, 1/4 cup flour and the cinnamon. Add apples; toss to coat. Spoon apple mixture into crust- lined plate. In small bowl, mix 2 tablespoons caramel apple dip and the milk; drizzle over apples. In medium bowl, mix 1 cup flour and the brown sugar. With pastry blender, cut in butter until mixture looks like coarse crumbs. Sprinkle over filling. To make lattice top, cut second crust into 1/2-inch-wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust. Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim. Seal and flute. Bake 50 to 60 minutes or until golden brown. Cool 10 minutes. Drizzle remaining caramel apple dip over pie. Cool at least 2 hours before serving. (Optional - Serve with icecream!) Recipe Via: Pillsbury

Or to follow the post before this, we can always go with a more classic apple pie. Which is equally as delicious.

Caramel Apple Pie

You Will Need:

  • 1 Box Pillsbury Refrigerated Pie Crust, Softened
  • 1 Cup Granulated Sugar
  • 1/4 Cup All-Purpose Flour
  • 1 Tsp. Ground Cinnamon
  • 5 Cups Thinly Sliced Apples, Peeled
  • 1/2 Cup Caramel Apple Dip
  • 2 Tbsp. Milk
  • 1 Cup All-Purpose Flour
  • 1/2 Cup Packed Brown Sugar
  • 1/2 Cup Butter

Preparation:

Heat oven to 375°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. In large bowl, mix granulated sugar, 1/4 cup flour and the cinnamon. Add apples; toss to coat. Spoon apple mixture into crust- lined plate. In small bowl, mix 2 tablespoons caramel apple dip and the milk; drizzle over apples. In medium bowl, mix 1 cup flour and the brown sugar. With pastry blender, cut in butter until mixture looks like coarse crumbs. Sprinkle over filling. To make lattice top, cut second crust into 1/2-inch-wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust. Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim. Seal and flute. Bake 50 to 60 minutes or until golden brown. Cool 10 minutes. Drizzle remaining caramel apple dip over pie. Cool at least 2 hours before serving. (Optional - Serve with icecream!)

Recipe Via: Pillsbury

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