Caramel Cream Apple Crunch Pie

• 1 unbaked pie shell (9 or 10 inch)
• 1 cup all-purpose flour
• 12 cup brown sugar
• 12 teaspoon cinnamon
• 12 cup finely crushed gingersnap cookie
• 12 cup crisco butter flavor shortening
• 1 cup toffee roasted almonds or 1 cup plain sliced almonds, coarsely chopped
• 1 cup all-purpose flour
• 12 cup granulated sugar
• 12 cup brown sugar
• 12 tps. cinnamon
• 18 teaspoon salt
• 6 granny smith apples or 6 gala apples, peeled, cored, sliced into 1/4-inch slices
• 14 cup smuckers caramel ice cream topping
• 1 (6 ounce) container vanilla yogurt
• 1 12 tablespoons all-purpose flour

1. TOPPING: In small bowl, mix flour brown sugar, cinnamon and gingersnap crumbs.
2. Cut in Crisco to form crumb mixture.
3. Stir in almond pieces.
4. Sprinkle 1 cup of crumb mixture over pie crust.
5. Set aside the remainder.
6. FILLING: In large saucepan, combine sugars, flour, cinnamon and salt; mix in apple slices.
7. Cook over medium heat for 8 minutes, stirring occasionally until mixture starts to thicken.
8. Remove from heat.
9. Stir in caramel topping.
10. Blend in yogurt and flour.
11. Set aside.
12. PIE ASSEMBLY: Spon filling into prepared pie crust.
13. Sprinkle top with remaining crumbs.
14. Place on cookie sheet for easier handling, and bake for 50 minutes, or until browned and apples are tender.
15. Cover crust with last 10 minutes if it browns too quickly.
16. Let pie cool before cutting.
17. Serve slices of pie with a dollop of whipped cream, if desired.
18. Drizzle top with caramel topping.

unbaked pie shell, flour, brown sugar, cinnamon, cookie, shortening, toffee, flour, sugar, brown sugar, cinnamon, salt, apples, caramel ice cream, vanilla yogurt, flour

Taken from www.food.com/recipe/caramel-cream-apple-crunch-pie-406178 (may not work)