Scott's Recipe

Pies - Caramel Apple

Category: Desserts, Cakes & Pies

Pie crust (recipe follows)
1 cup sugar
¼ cup all purpose flour
1 tsp ground cinnamon
6 cups peeled and coarsely chopped Jonathon apples
½ cup caramel apple dip
2 Tbsp milk
1 cup all purpose flour
½ packed brown sugar
½ butter


***Pie Crust***
In a bowl cut 1/3 cup butter into 1 ¼ cups all purpose flour with a pastry blender, till pieces are the size of peas. Sprinkle 1 tbsp milk over part of the mixture. Gently toss with a fork. Repeat moistening dough using 3 tbsp more milk (1 tbsp at a time) until all dough is moistened. Shape into a ball.

1. Prepare crust – on a light floured surface roll dough from center to edges in a 12” circle. Wrap pastry around rolling pin. Unroll roll into a 9” pie plate. Trim to ½” beyond edge of plate. Fold under pastry; crimp. Don’t prick pastry.
2. For filling: In a large bowl mix sugar, ¼ flour, and cinnamon. Add apples and toss to coat. Transfer to pastry lined pie plate. Combine 2 tbsp of the caramel apple dip and 2 tbsp milk; drizzle over apples.
3. In mixing bowl combine the 1 cup flour and brown sugar. Cut in ½ 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 a 350 degree oven for 30 minutes. Remove foil, bake 25-30 minutes longer, or until golden. Cool 10 minutes, drizzle remaining caramel topping over top. Cool pie on wire rack.