Hot Carameled Apples With Pie Crust Dippers Recipes

CARAMEL-APPLE PIE

Steps:

• Heat oven to 400°F. Place cookie sheet on bottom oven rack. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. In small bowl, mix 1/2 cup topping and 2 tablespoons flour; spread in bottom pie crust.
• In large bowl, mix apples, brown sugar, 2 tablespoons flour and the cinnamon. Spoon over caramel. Gently press apples. Cut small shapes from top crust to allow steam to escape. Place crust over apples. Seal edge and flute. Brush crust with milk; sprinkle with sugar.
• Bake 60 to 70 minutes or until apples are tender and crust is golden brown. (After 30 minutes of bake time, cover entire pie with foil to prevent overbrowning.) Cool about 2 hours before serving.
• In small microwavable bowl, place remaining 1/2 cup topping. Microwave uncovered on High 30 to 45 seconds or until warm. Top slices of pie with ice cream; spoon topping over top.

CARAMEL APPLE PIE

Steps:

• Prepare the caramel sauce and set aside.
• Preheat the oven to 400°. Press the bottom crust into a 9 inch pie pan and trim the excess with a sharp knife. Set in the fridge until the filling is ready.
• In a small bowl mix the sugar, cornstarch, cinnamon, nutmeg and salt. In a medium bowl toss the sliced apples together with the spiced sugar mixture and the lemon juice. Pour into the chilled pie shell.
• Generously drizzle about half of the caramel sauce over the apples and then top with the lattice crust. Brush the top crust with the egg wash and sprinkle with course sugar.
• Place the pie on a baking sheet to prevent over spilling on the bottom of your oven and bake for 50 minutes, or until the filling is bubbling and the crust is nice and golden brown.
• Allow to cool on a rack for 20-30 minutes before drizzling more caramel sauce over the top.