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Caramel Crunch Apple Pie

What You’ll Need :

4 apples, peeled cored and cut into wedges (Granny Smith apples are best)
2/3 cup flour, plus
2 tablespoons flour
1 (9 inch) frozen ready to bake deep dish pie shells, thawed or 1 (9 inch) use my no-fail butter pie crusts, Kittencal’s No-Fail Buttery Flaky Pie Pastry/Crust
25 vanilla caramels (about half of a 14 oz pkg)
1 tablespoon water
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup butter (no substitutions)
1/2 cup chopped walnuts

How to Make It :

1 Set oven to 375 degrees.
2 In a large bowl, combine the apples, and 2 Tbsp flour, tossing to coat the apples; spoon into the thawed (unbaked) pie shell.
3 In a medium saucepan, combine the caramels and water over medium heat, stirring until the caramels melt, and the mixture is smooth.
4 Spoon the caramel mixture evenly over the apples in the pie crust.
5 In a medium bowl, combine the remaining 2/3 cup flour, the sugar, cinnamon and butter, stirring until crumbly.
6 Add in the walnuts; mix well.
7 Sprinkle over the pie and place the pie plate on a baking sheet.
8 Bake for 40-45 minutes, or until the apples are tender.
9 Serve warm, or allow to cool completely before serving.

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