Caramel Apple Pie

• 1 box Pillsbury refrigerated pie crusts, softened as directeted on box
• 1 cup granulated sugar
• 1/4 C all-purpose flour
• 1 tsp ground cinnamon
• 5 cups thinly sliced peeled apples
• 1/2 c caramel apple dip
• 2 tbs milk
• 1 c flour
• 1/2 c packed brown sugar 1/2 c butter

1. 1 Heat oven 375 degrees. Make pie crusts as directed on box for Two-Crust Pie using 9-inch pie plate. In large bowl, mix granulated sugar, 1/4 c flour and the cinnamon. Add apples,; toss to coat. Spoon apple mixture into crust-lined plate. In small bowl, mix 2 tbsp caramel apple dip and the milk; drizzle over apples.
2. 2. In medium bowl, mix 1 c flour and the brown sugar. With pastry blender, cut in butter until mixture looks like coarse crumbs. Sprinkle over filling.
3. 3. To make lattice top, cut second crust into 1/2 inch wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust. Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim. Seal and flue.
4. 4. Bake 50 to 60 minutes or until golden brown. Cool 10 minutes. Drizzle remaining caramel apple dip over pie. Cool at least 2 hours before serving.

refrigerated pie crusts, sugar, flour, ground cinnamon, apples, caramel apple, milk, flour, brown sugar

Taken from www.epicurious.com/recipes/member/views/caramel-apple-pie-52980891 (may not work)