Caramel Apple Pie

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   1 Heat oven 375 degrees. Make pie crusts as directed on box for Two-Crust Pie using 9-inch pie plate. In large bowl, mix granulated sugar, 1/4 c flour and the cinnamon. Add apples,; toss to coat. Spoon apple mixture into crust-lined plate. In small bowl, mix 2 tbsp caramel apple dip and the milk; drizzle over apples.

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   2. In medium bowl, mix 1 c flour and the brown sugar. With pastry blender, cut in butter until mixture looks like coarse crumbs. Sprinkle over filling.

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   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 flue.

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   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.