29-inchpremade store-bought pie crusts like Pillsbury brandor your favorite homemade recipe
½C brown sugar
¼C buttermelted
⅓Call-purpose flour
7C apples (recommend Granny Smith or Honeycrisp)peeled, cored, and thinly sliced
⅔Csugar
3TBall-purpose flour
2teaspooncinnamon
1teaspoonlemon juice
20Kraft Caramels unwrapped & cut in halfOR ½ C Kraft Caramel Bits
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Instructions
Preheat oven to 375°
For Brown Sugar mix: In a small bowl combine brown sugar and flour into the melted butter. Mix well, set aside.
For Pie Filling: In a large mixing bowl combine apple slices, sugar, flour, cinnamon, and lemon juice. Toss together to combine. Your hands are the best for this.
To Assemble the Pie: In a 9-inch deep-dish pie pan, line the pan with one of the pastry crusts. Spoon half of the apple pie filling into the pastry crust. Top with half the caramels and half of the brown sugar mix. Repeat process with remaining ingredients. Place top pastry crust on top of the mound of filling. Seal the edges to ensure the filling does not bubble out and spill. You want all the caramel and pie juices to remain in the crusts. Cut 3 or 4 vent slices into the top of the crust.
Place pie on a baking sheet and cover loosely with foil. Next place into the center of the preheated oven. Bake for 35 minutes.
Remove foil and bake an additional 45 minutes. The pie will be slightly brown and the filling hot and bubbling. You can slide a butter knife down through one of the vent slits and then gently touch the knife to test for doneness. The pie filling should make the knife hot to the touch. (be careful)
Let rest at least 20 minutes so the juices and caramel can set so ensure easy slicing. Serve warm. Keeps up to 4 days in the refrigerator after slicing. The pie can be kept on your countertop overnight if unsliced. (easy to make ahead before a holiday)
Keyword half-scratch, holiday, special occasion, sweet