CARAMEL APPLE PIE
- see below
Make crust: Cut 1/3 c butter with 1 1/4 c flour with patry blender until size of peas. Sprinkle 1 tbsp milk over mixture. Gently toss with fork. Repeat moistening dough using 3 tbsp more milk until moistneed and shape into ball. ROll dough from center to 12 in circle. Wrap around rolling pin and place in 9 in pie plate. Trim to 1/2 in beyond edge of plate. Fold under pastry and crimp. Do not prick pastry. For filling in large bowl mix 1 c sugar, 1/4 c flour, 1 tsp cinnamon. Add 6 c peeled and coarsley chopped onathan apples and toss to coat. Transfer to pie plate. Combine 2 tbsp of caramel apple dip and 2 tbsp milk and drizzle over apples. In mixing bowl combine 1 c flour and 1/4 c packed brown sugar. Cut the 1/2 c butter until mixture resembles course crumbs. Sprinkle over filling. Cover edge of pie with foil to prevent overbrowning. Place on baking sheet and bake at 350 for 30 minutes. Remove foil and bake 25-30 more minutes. Cool 10 minutes. Drizzle remaining caramel dip over top. Cool pie on wire rack.