Coffee and Dessert - Caramel-Apple Pie

From the always reliable Betty Crocker, this variation of apple pie is absolutely delicious! Think caramel apples and you will know how great this combination is. Prep time is only about 25 minutes, and it's easy enough to make with your children. I know this pie will be one that is made often in our home, and it's sure to be a hit with your family also.

Caramel-Apple Pie

1 box prepared, refrigerated pie crust (2/box), softened as directed on the box, or you can make your own pie crust.

1/2 cup butterscotch caramel topping (I used sea salt caramel topping)

2 tablespoons all-purpose flour

8 cups baking apples, peeled, cored and sliced 1/2 inch (6-8 apples) Fresh McIntosh work well.

1/2 cup packed brown sugar

2 tablespoons all-purpose flour

1-1/2 teaspoons ground cinnamon

1 teaspoon milk

2 teaspoons sugar

1/2 cup butterscotch caramel topping

Vanilla ice cream , if desired

1. Heat oven to 400 degrees F. Place cookie sheet on bottom rack. Make pie crusts as directed on box for two-crust pie, using 9-inch glass pie plate. In small bowl, mix 1/2 cup topping and 2 tablespoons flour; spread in bottom pie crust.

2. In large bowl, mix apples, brown sugar, 2 tablespoons flour and the cinnamon. Spoon over caramel. Gently press apples. Cut small shapes from the top crust to allow steam to escape. Place crust over apples. Seal edge and flute. Brush crust with milk; sprinkle with sugar.

3. Bake 60 to 70 minutes or until apples are tender and crust is golden brown. (After 30 minutes of bake time, cover entire pie with foil to prevent over browning.) Cool about 2 hours before serving.

4. In small microwavable bowl, place remaining 1/2 cup topping. Microwave uncovered on High 30 to 45 seconds or until warm. Top slices of pie with ice cream; spoon topping over top.