| | Directions | | 1. Prepare pie crust. On a lightly floured surface, roll dough from center to edges into a 12- inch circle. Wrap pastry around a rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate. Trim to 1/2 inch beyond edge of plate. Fold under pastry; crimp. Don't prick pastry. 2. For filling: In large bowl, mix sugar, 1/4 cup flour and cinnamon. Add the apples and toss to coat. Transfer to pastry-lined pie plate. Combine 2 tablespoons of the caramel-apple dip and 2 tablespoons milk; drizzle over apples. 3. In mixing bowl, combine 1 cup flour and brown sugar. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Sprinkle over filling. Cover edge of pie with foil to prevent over browning. Place on baking sheet. 4. Bake in 350° oven for 30 minutes. Remove foil. Bake 25 to 30 minutes more or until golden . Cool 10 minutes. Drizzle remaining caramel dip over top. Cool pie on wire rack. Makes 8 to 10 servings. |
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| Ingredients | | - |  | 1 cup Sugar |
| - | | 1 1/4 cups all purpose flour |
| - | | 1 teaspoon ground cinnamon |
| - | | 6 cups peeled or coarsely chopped Jonathon apples |
| - | | 1/2 cup caramel-apple dip |
| - | | 2 tablespoons milk |
| - | | 1/2 cup packed brown sugar |
| - | | 1/2 cup butter |
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