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Caramel Apple Pie

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  • 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.


FROM MIDWEST LIVING MAGAZINE Pie Crust: In a medium bowl, use a pastry blender to cut 1/3 cup butter into 1 1/4 cups all-purpose flour until pieces are the pea-size. Sprinkle 1 tablespoon milk over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening the flour mixture, using 3 to 4 tablespoons more milk (1 tablespoon at a time), until all the flour mixture is moistened. Shape dough into a ball.

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