Caramel Apple Pie

Caramel apple dip adds smooth sweetness to this new version of a classic favorite that won at the Indiana State Fair.

  • prep time 40 min
  • total time 3 hr 30 min
  • ingredients 10
  • servings 8

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
cup granulated sugar
1/4
cup all-purpose flour
1
teaspoon ground cinnamon
5
cups thinly sliced peeled apples
1/2
cup caramel apple dip
2
tablespoons milk
1
cup all-purpose flour
1/2
cup packed brown sugar
1/2
cup butter
  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    630
    (
    Calories from Fat
    210),
    % Daily Value
    Total Fat
    24g
    24%
    (Saturated Fat
    12g,
    12%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    440mg
    440%;
    Total Carbohydrate
    100g
    100%
    (Dietary Fiber
    2g
    2%
      Sugars
    56g
    56%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    2%;
    Calcium
    4%;
    Iron
    6%;
    Exchanges:
    2 Starch; 1/2 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
    Carbohydrate Choices:
    6 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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