Deep Dish Double Crust Caramel Apple Pie

1. 1

   Preheat oven to 425F.

2. 2

   Allow pie crusts to warm to room temp while oven is heating.

3. 3

   Gently unroll one crust into ungreased pie dish (glass is best).

4. 4

   Sprinkle bottom of crust with cinnamon and sugar (this helps the bottom crust brown/crisp better)

5. 5

   Fill pie crust with 2 cans apple pie filling or as much as you can fit evenly into the crust.

6. 6

   Spoon caramel by small spoonfuls over top of filling.

7. 7

   Don't use too much or the pie will be runny and the caramel will overpower the apples.

8. 8

   Gently unroll remaining crust over top of filling.

9. 9

   Trim excess dough and crimp the edges of the two crusts together with your fingers.

10. 10

    Cut three steam slits in top crust.

11. 11

    Brush cream/milk liberally over top crust - a milk wash will give you a beautifully browned crust.

12. 12

    Bake pie for 50-55 minutes, covering edges of crust with foil the last 20-25 minutes to prevent over browning.

13. 13

    Let pie rest one hour before serving - best served warm with vanilla bean ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.