My Go-To Caramel Apple Pie Recipe

Ingredients

• Pie Crust: 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 count), softened as directed on box

• Apple Filling:

  • 1 cup granulated sugar

  • ¼ cup all-purpose flour

  • 1 teaspoon ground cinnamon

  • 5 cups thinly sliced, peeled apples

  • 2 tablespoons milk

  • ½ cup Mrs. Richardsons™ Topping Gluten Free Butterscotch Caramel (divided)

• Crumb Topping:

  • 1 cup all-purpose flour

  • ½ cup packed brown sugar

  • ½ cup butter

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Instructions

Preheat oven to 375°F. Prepare pie crusts as directed for a 9-inch two-crust pie.

1. Mix filling: In a large bowl, combine sugar, ¼ cup flour, and cinnamon. Add apples and toss to coat. Spoon into crust-lined plate. Drizzle with a mix of 2 Tbsp caramel apple dip and milk.

2. Make topping: In a medium bowl, mix 1 cup flour and brown sugar. Cut in butter until crumbly; sprinkle over apples.

3. Lattice top: Cut second crust into ½-inch strips and weave over filling. Trim, fold, and flute edges.

4. Bake 50–60 minutes until golden. Cool 10 minutes, drizzle with remaining caramel, and let set at least 2 hours before serving.

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This is my favorite apple pie recipe that I’ve tried. Especially with this specific brand of caramel sauce, which adds the perfect touch of sweetness without being too much. It’s my go-to for holidays and fall gatherings. Every time I bring it, friends and family ask for seconds!