I love Apple Pie... especially warm... and with ice cream. Or maybe with coffee... for breakfast. Hey, it's fruit and a pastry, so we can call it breakfast, right?
It's such a quick and easy dessert to make and over the years I've tried quite a few, but I think this version has to be my favorite.
1 Piecrust (either store bought or make your own)
3/4 C Sugar
1/4 C Flour
1 Teaspoon Ground Cinnamon (I add a heaping teaspoon.. or an extra 1/2 t-- I love cinnamon)
6 C peeled and chopped Apples
1/2 C Caramel-Apple Dip (divided) I've also used Caramel Ice Cream topping
2 Tablespoons Milk
3/4 C Flour
1/2 C Packed Brown Sugar
1/2 C Butter
Prepare your Piecrust (make your own or roll out store bought into pie pan)
In a large bowl, mix sugar, 1/4 C flour, and cinnamon. Add the apples and toss to coat. Pour into the piecrust.
Combine 2 Tablespoons of the caramel-apple dip and milk. You can microwave it for a few seconds to melt so it stirs up smoother. Drizzle this over the apples.
In a mixing bowl, combine 3/4 C flour and 1/2 C brown sugar. Cut in the 1/2 C softened butter until the mixture resembles coarse crumbs. Sprinkle over the apples. (You don't have to add all of it-- just depends on how much crumble you want on top.)
Bake at 350 degrees for 55-60 minutes. You may need to cover the edges to prevent over browning. Cool for 10 minutes. Drizzle remaining caramel dip over the top.