Caramel Apple Pie

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: Caramel Apple Pie : 2 (9 inch) unbaked pie shells : 5 large tart apples, cored and sliced : 4 tablespoons all-purpose flour : 1/3 cup packed brown sugar : 1 cup fat free caramel dip : : Preheat oven to 375 degrees F (190 degrees C). : Mix 2 tablespoons flour and brown sugar together. Toss sugar and flour with apples. : Sprinkle one tablespoon flour on bottom crust, roll lightly to fit a 9 or 10 inch pie pan. Arrange apples in the bottom crust, and spread caramel sauce over apples. Roll out second crust with the rest of the flour. Lay over apples. Tuck over bottom crust and pinch edges together. Cut a few steam holes in top of pie. : Bake for 40 to 45 minutes or until golden brown. Let cool before serving. : : Makes 1 - 9 inch pie. : __________________________________________________ : Caramel Apple Pie : 24 (about 1/2 package) Kraft caramels : 1 tablespoon milk : 1 graham cracker pie crust : 1/3 cup chopped nuts : 1 (8 ounce) package : cream cheese, softened : 1/2 cup sour cream : 2 tablespoon sugar : 1/2 cup chunky applesauce : 2 teaspoons vanilla : 1/2 teaspoon cinammon : 1/2 (8 ounce) container non-dairy whipped topping (Cool Whip), thawed : Optional garnishes: : Remaining whipped topping : Fresh apple slices (toss with lemon juice to prevent browning) : Chopped nuts : Additional melted caramel : : Melt caramels with milk in small microwaveable bowl at high 1 to 1-1/2 minutes; stir mixture until smooth. : Pour into crust; sprinkle with nuts. Cool. : Beat cream cheese, sour cream and sugar until smooth. Stir in applesauce, vanilla and cinammon. Fold in half the whipped topping. : Spread mixture over caramel layer in crust. Chill at least 4 hours. : Garnish with remaining whipped topping, apple slices and additional chopped nuts and melted caramel, if desired. : Store any leftovers in refrigerator. : __________________________________________________ : Caramel Apple Pie : Pastry for 1 9-inch, two crust pie : Apple Filling: : 6 large green apples (Granny Smith); peeled, cored and chopped : 1 cup granulated sugar : 3 Tbsp. flour : 2 tsp. cinnamon : 1 Tbsp. lemon juice : Caramel Topping: : 1/2 cup brown sugar : 3 Tbsp. butter : 2 Tbsp. heavy cream : 1/2 cup chopped walnuts : Preheat oven to 425 degrees F. : In a large bowl combine all of the filling ingredients, mixing well. Set aside. : Line a 9-inch pie plate with pastry. Turn filling into the pie shell. Roll out remaining crust and place over the filling. Seal and crimp edges. Cut 5-6 slits in top crust to vent steam. : Bake pie for 15 minutes. Reduce heat to 325°F. and continue baking until apples are tender and filling is bubbly, 55 - 65 minutes. : : Caramel Topping: : Combine brown sugar, butter and cream in a small saucepan. Bring to a boil then reduce heat and cook over low heat for 2 minutes. Remove from heat and stir in the chopped walnuts. While pie is still warm spoon caramel over top of pie crust, coating it entirely. Cool pie before serving : : :

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