This recipe is one of my favorite deserts to make and is so much easier than you probably think. My family loves this pie so much that my 10 year old asks to have pie for his birthday rather than cake. This is a pie to rave over and is easy enough that your guests will think your a professional baker! Enjoy!
1 box of Pillsbury refrigerated pie crusts, softened
6 cups of thin sliced, peeled apples (Granny Smith are my preference)
3/4 cup of sugar
2 tablespoons of all- purpose flour
1 teaspoon of cinnamon
1/2 teaspoon of salt
1/2 teaspoon of ground nutmeg
1 tablespoon of lemon juice
1/2 teaspoon of vanilla
1 jar of caramel sauce ( I prefer Smuckers)
Heat oven to 400. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom. In large bowl, mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal. Cut slits or shapes in several places in top crust. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Drizzle caramel sauce over pie while still warm (don’t be stingy). Let pie cool for 20 minutes before serving.
*Tip: Let your pie crusts sit out on the counter for 20 minutes before using to help soften them, or the crust will not mold easily to the pan and to the other crust.
*Top your finished pie with pecans or walnuts for an extra treat!