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Caramel Apple Pie

(38)

28 reviews

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

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Save

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

State Fair Pie Competition 2009

Judith Waldron

Rossville, Indiana

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

Steps

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.

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.

Expert Tips

This recipe by Judith Waldron of Rossville, Indiana, placed first in the Pillsbury Refrigerated Pie Crust Pie Baking Championship, 2009 Indiana State Fair.

For a special serving touch, drizzle dessert plates with caramel ice-cream sauce before adding slices of pie.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 630
Calories from Fat: 210

% Daily Value

Total Fat: 24g; 37%
Saturated Fat 12g 62% Trans Fat 0g
Cholesterol: 35mg; 12%
Sodium: 440mg; 18%
Total Carbohydrate: 100g; 33%
Dietary Fiber 2g 7% Sugars 56g
Protein: 2g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 2%; 2%
Calcium: 4%; 4%
Iron: 6%; 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 Choice

6 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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