CARAMEL-APPLE PIE
Preheat oven to 350 degrees
( piecrust recipe follows pie recipe )
1 cup sugar
1/4 cup all purpose flour
1 teaspoon ground cinnamon
6 cups peeled and coarsely chopped Jonathon apples
1/2 cup caramel apple dip (the kind used for making carameled apples)
2 Tablespoons milk
1 cup all purpose flour
1/2 cup packed brown sugar
1/2 cup butter
Prepare pie crust. ( see recipe below ) Line pie pan with crust and crimp edges, ( do not prick pastry )
For filling:
In large bowl, mix sugar,1/4 cup flour and cinnamon. Add apples and toss, coating evenly. Place in pastry lined pie pan. Combine 2 Tablespoons Caramel apple dip and 2 Tablespoons milk and drizzle over apples.
In mixing bowl combine the 1 cup flour and brown sugar. Cut in the 1/2 cup butter til mixture is crumbly. Sprinkle over pie filling. Cover edges of pie crust with foil to prevent over browning. Place on cookie sheet.
Bake in 350 degree oven 30 minutes, remove foil and continue baking for another 30 minutes or until golden. Remove from oven and allow to cool for 10 minutes. Drizzle remaining caramel over top. Cool on wire rack. Serves 8 to 10 people.
Piecrust recipe
1-1/4 cup all purpose flour
1/3 cup butter
3 Tablespoons milk
Put flour and coarsely chopped butter into mixing bowl. Using pastry blender, cut butter into pastry. Toss with 1 Tbsp. milk at a time, till well blended. Form into ball, coat with flour and roll into size desired to fit pie pan.
Your own favorite pie crust recipe may be substituted