Caramel Apple Pie
  • 1 (11 ounce) package Betty Crocker Pie Crust Mix
  • 1/3 cup cold water
  • 6 cups peeled, thinly sliced apples
  • 3/4 cup white granulated sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon Cinnamon
  • 1 (4 ounce) package caramel apple dip
  • 1/4 cup Chopped Pecans
  • 1 (16 ounce) container frozen whipped topping, thawed
  • 1 scoop ice cream, if desired (optional)
  1. 1. HEAT oven and cookie sheet to 400 degrees F.
  2. 2. STIR pie crust mix and 1/3 cup cold water until dough forms a ball. Roll out half of dough into a 10-1/2-inch circle. Fold dough in half and place in 9-inch pie plate. Unfold and press into plate.
  3. 3. MIX sugar, cornstarch and cinnamon in a bowl. Place apples in another bowl. Sprinkle mixture over apples and toss; spoon into the pie crust.
  4. 4. ROLL out remaining dough. Place over apples. Trim edges. Roll top edge under lower and pinch for a decorative edge. Cut 4 to 5 slits in top.
  5. 5. BAKE for 45 minutes or until golden brown. Cool 1 hour. Drizzle warm caramel apple dip over pie. Top with pecans, whipped topping, and ice cream, if desired.