Recipe: Caramel Apple Pie

Hi Jean;
This is the closest I could find, although it does not have a top crust as such.
1996 Michigan State Fair Blue Ribbon Winner Melody Soave of Rochester Hills, Michigan
Caramel Apple Pie

Crust
2 cups all-purpose flour

1 teaspoon salt

3/4 cup shortening

1/4 cup water

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Filling
9 cups peeled, sliced Michigan apples

2 teaspoon all-purpose flour

1/4 teaspoon apple pie spice

* * * * *


Topping
1 cup caramel apple dip
(We suggest Marzetti's Apple Dip)

3/4 cup all-purpose flour

1/3 cup sugar

1/2 teaspoon cinnamon

1/3 cup butter

1/2 cup chopped walnuts


* * * * *


Crust - Combine all four crust ingredients and mix well to form a soft dough. Divide dough in half, roll out half of the dough on a floured surface and fit into pie pan. (Use the other half for decorations for another pie.)

Filling - Peel and slice apples. Spread half the apples over the pie crust. Sprinkle the flour and apple pie spice over the pie. Top with the remaining apples.

Topping - Drizzle the caramel dip over the pie. In a small bowl, combine flour, sugar, and cinnamon; cut butter into mixture until crumbly; stir in walnuts. Sprinkle the topping over the pie.

Preheat oven to 375o F.. Bake for 55 to 65 minutes. Tent pie with aluminum foil if it browns to rapidly. Pie may be decorated when cooled if desired.