6 cups peeled and coarsely chopped Jonathan apples
1/2 cup caramel-apple dip, divided
1 tablespoon milk
1 cup flour
1/2 cup brown sugar
1/2 cup butter
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Let's Make It
1. Prepare Pie Crust. On a lightly floured surface, roll dough from center to edges into a l1-inch circle. Wrap pastry around a rolling pin. Unroll into a 9-inch pie place. Ease pastry into pie plate. Trim to 1/2 inch beyond edge of plate. Fold until pastry, crimp (don't prick pastry.)
2. For filling, in large bowl, mix sugar, 1/4 cup flour and cinnamon. Add the apples and toss to coat. Transfer to pie plate. Combine 1 tablespoon of caramel-apple dip and 1 tablespoons milk. Drizzle over apples.
3. In mixing bowl, combine the 1 cup flour and brown sugar. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Sprinkle over filling. Cover edge of pie with foil to prevent overbrowning. Place on baking sheet.
4. Bake at 350°F over 30 minutes. Remove foil and bake 25 to 30 minutes more or until golden. Cool 10 minutes. Drizzle remaining caramel dip over top.