Remember the smell of a homemade apple pie baking in the oven? Hot Carameled Apples with Pie Crust Dippers is a quick and easy way to treat your family to all the flavor and aroma with a fraction of the work.
- Refrigerated pastry for double crust 9-inch pie, rolled to 1/8-inch thickness
- 1/2 cup cinnamon-sugar
- 3 packages (12 ounces each) STOUFFER'S Harvest Apples, prepared according to package directions, kept hot
- 2/3 cup caramel ice cream topping
- 1/3 cup sour cream
PREHEAT oven to 400° F.
CUT pastry using cookie cutters into festive shapes; sprinkle with cinnamon-sugar. Place on baking sheet.
BAKE for 5 to 7 minutes or until lightly browned. Cool on wire rack.
COMBINE Harvest Apples, caramel topping and sour cream in medium bowl. Serve warm with pie crust dippers.
Review This Recipe
Couldn't find the Stouffer's apples, so I made my own with fresh apples, cinnamon, brown and white sugar - then followed the recipe (adding the caramel and sour cream). Excellent!
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