Deep Dish Double Crust Caramel Apple Pie

Name: Deep Dish Double Crust Caramel Apple Pie
Total time: 4500 s
Yield: 8 servings
Cuisine: American
Ingredients: 2 refrigerated pie crusts; 2 can apple pie filling; 1/3 jar caramel topping; 1 tbsp milk or cream - for top crust; sugar and cinnamon - for bottom crust

therealmrsc @cook_3907456

Englewood, Tennessee

A fall family favorite at our house!

therealmrsc @cook_3907456

Englewood, Tennessee

A fall family favorite at our house!

Saved

Ingredients

1 hour 15 mins

8 servings

2refrigerated pie crusts
2 canapple pie filling
1/3jar caramel topping
1 tbspmilk or cream - for top crust
sugar and cinnamon - for bottom crust

Saved

Steps

1 hour 15 mins

1

Preheat oven to 425°F. Allow pie crusts to warm to room temp while oven is heating.
2

Gently unroll one crust into ungreased pie dish (glass is best). Sprinkle bottom of crust with cinnamon and sugar (this helps the bottom crust brown/crisp better)
3

Fill pie crust with 2 cans apple pie filling or as much as you can fit evenly into the crust.
4

Spoon caramel by small spoonfuls over top of filling. Don't use too much or the pie will be runny and the caramel will overpower the apples.
5

Gently unroll remaining crust over top of filling. Trim excess dough and crimp the edges of the two crusts together with your fingers. Cut three steam slits in top crust.
6

Brush cream/milk liberally over top crust - a milk wash will give you a beautifully browned crust.
7

Bake pie for 50-55 minutes, covering edges of crust with foil the last 20-25 minutes to prevent over browning. Let pie rest one hour before serving - best served warm with vanilla bean ice cream.