Caramel Apple Pie


1box Pillsbury® refrigerated pie crusts, softened as directed on box
1cup granulated sugar
¼cup all-purpose flour
1teaspoon ground cinnamon
5cups thinly sliced peeled apples
½cup caramel apple dip
2tablespoons milk
1cup all-purpose flour
½cup packed brown sugar
½cup butter


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. 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. 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.

Bake 50 or 60 Minutes until golden brown.
Cool ten minutes.

Drizzle remaining caramel apple dip over pie. Cool at least 2 hours before serving. 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.