Ingredients 1 recipe Piecrust (see recipe below) 1 cup granulated sugar 1/4 cup all-purpose flour 1 teaspoon ground cinnamon 6 cups peeled and coarsely chopped Jonathan apples 1/2 cup caramel-apple dip 2 tablespoons milk 1 cup all-purpose flour 1/2 cup packed brown sugar 1/2 cup butter Directions 1. Prepare Piecrust. On a lightly floured surface, roll dough from center to edge into a 12-inch circle. Wrap pastry around a rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate. Trim to 1/2 inch beyond edge of plate. Fold under pastry; crimp. Don't prick pastry. 2. For filling, in a large bowl, combine granulated sugar, the 1/4 cup flour, and the cinnamon. Add the apples and toss to coat. Transfer to pastry-lined pie plate. Combine 2 tablespoons of the caramel-apple dip and the milk; drizzle over apples. 3. In a mixing bowl, combine the 1 cup flour and the brown sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Cover edge of pie with foil to prevent overbrowning. Place on a baking sheet. 4. Bake in a 350 degree F oven for 30 minutes. Remove foil. Bake for 25 to 30 minutes more or until golden. Cool 10 minutes. Drizzle remaining caramel dip over top. Cool pie on a wire rack. Makes 10 servings.

Piecrust: In a medium bowl, cut 1/3 cup butter into 1-1/4 cups all-purpose flour with a pastry blender until pieces are the size of peas. Sprinkle 1 tablespoon milk over part of the mixture; gently toss with a fork. Repeat moistening the dough, using 3 tablespoons more milk (1 tablespoon at a time), until all the dough is moistened. Shape into a ball.