2 lbs or 6 Cups of Apples - Peeled, Cored & Diced Small
1/2 Cup Sugar
1/4 Cup Flour
1 Tsp Cinnamon
2 Tbsp Skim Milk
1/2 Cup + 2 Tbsp Squeezable Caramel Ice Cream Topping
1 Cup Flour
1/2 Cup Packed Brown Sugar
1/2 Cup Butter
Pre-made Roll out Pie Dough or a Pre-made Pie Crust
Adapted from: http://www.midwestliving.com/
Start by preheating your oven to 350. If you are using a pre-made pie shell take it out of the freezer, if you are using the roll out dough make sure it's close to room temperature before trying to put it in your 9in pie plate. In a large bowl stir together the sugar, 1/4 cup of the flour and cinnamon.
Peel, core, and dice your apples into small chunks. Toss them into the sugar mixture making sure they coat completely. Pour the apples into the prepared pie dish.
In a small bowl whisk the milk with 2 Tbsp of the caramel ice cream topping and drizzle it over top of the apples.
Now it's time to make the crumble topping. In a medium bowl combine the remaining cup of flour with brown sugar. Using the back of a fork or a pastry blender cut the butter into the dry mixture until coarse crumbles appear. Spread the topping out over top of the apples for a complete layer.
Lightly cover the pie with tin foil leaving the top open a little. Place the pie on a baking tray and bake for 30 minutes. Remove the foil and bake another 30-35 minutes until the apples are tender and the topping is golden brown. Let cool 10 minutes at least before drizzling the remaining caramel ice cream topping over the entire pie. Just like every other apple pie this one tastes great warm with cold creamy vanilla ice cream and more caramel sauce.