Piecrust- In a bowl, cut butter into flour with a pastry blender til pieces are the size of peas. Sprinkle 1 tbsp milk over part of the mixture; gently toss with a fork. Repeat moistening the dough, using 3 tbsp more milk ( 1 tbsp at a time), till all the dough is moistened. Shape into a ball.
On a lightly floured surface, roll dough from center to edges into a 12-in circle. Wrap pastry around a rolling pin. Unroll into a 9-in pie plate. Ease pastry into pie plate. Fold under pastry; drimp. Don't prick pastry.
Filling- In a large bowl, mix sugar, 1/4 c flour and cinnamon. Add the apples and toss to coat. Transfer to pastry-lines pie plate. Combine 2 tbsp of teh caramel-apple dip and milk; drizzle over apples. In a mixing bowl, combine 1 c flour and brown sugar. Cut in 1/2 c butter until mixture resembles coarse crumbs. Sprinkle over filling. Cover edge of pie with foil to prevent overbrowning. Place on baking sheet.
Bake in 350 degree oven 30 min. Remove foil. Bake 25 to 30 min more or until golden. Cool 10 min. Drizzle remaining caramel dip over top. Cool pie on wire rack.
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