Caramel Apple Cream Pie

Caramel Apple Cream Pie

9″ single pie shell
1/2 cup Caramel Apple Dip
2/3 cup sugar
1/8 teaspoon salt
2 tablespoons flour
1 cup sour cream
1 egg, slightly beaten
1 teaspoon vanilla
4 cups of chopped tart apples

Into an unbaked 9″ pie shell (crust), spread 1/2 cup of Caramel Dip used for making caramel apples. Warm in microwave for easier spreading. Mix sugar, flour and salt.

Add sour cream, egg, and vanilla and beat until smooth. Fold in apples and pour into the previously prepared pie shell.

Topping:
1/2 cup sugar
3/4 cup flour
1/3 cup butter (or margarine)
1 teaspoon cinnamon (optional)

Combine flour, cinnamon and sugar. Cut in the butter. Sprinkle this mixture over the pie.

Bake at 425 degrees for 25-30 minutes.

Serves 8.

Pie crust:

1 cup flour
½ teaspoon salt
1/3 cup shortening

Combine 1 cup flour with 1/2 teaspoon salt. With pastry blender or two knives, cut in 1/3 cup shortening until mixture is size of small peas. Sprinkle 3 tablespoons cold water over mixture blending well with fork. On floured board, roll out to a circle 1″ larger than 9″ pie pan. Press into pan; prick bottom and sides with fork.