Kraft Caramel Apple Pie Recipes

KRAFT CARAMEL APPLE PIE RECIPE

Steps:

• Place sliced apples in pie crust. In small pan, melt caramels and water over very low heat. Stir until smooth. Pour melted caramels over apples. With fork, combine butter, sugar, flour, and cinnamon until mixture forms crumbs. Sprinkle over pie. Place pie on baking sheet and bake at 350 degrees for 50 - 60 minutes. Let cool 3-4 hours.

CARAMEL CRUNCH APPLE PIE

Steps:

• Heat oven to 375°F.
• Prepare crust in 9-inch pie plate as directed on package for one-crust filled pie.
• Microwave caramels and water in microwaveable bowl on HIGH 2 to 3 min. or until caramels are melted, stirring every minute. Arrange apples in crust; top with caramel sauce.
• Mix flour, sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in nuts; sprinkle over apples.
• Bake 40 to 45 min. or until apples are tender.

OCTOBER APPLE PIE

Steps:

• In a large bowl, combine apples, lemon juice, sugars, spices, flour, butter, and caramels. Stir to coat fruit evenly.
• Roll dough out, and cut out two crusts. Line a pie plate with one of the crusts. Spoon filling into the bottom crust, and cover with the top crust. Crimp the edges. Place the pie on a baking sheet covered with foil. Poke fork holes over top. Sprinkle lightly with granulated sugar.
• Bake at 375 degrees F (190 degrees C) for 50 minutes. If you notice overbrowning after 30 minutes, reduce heat to 350 degrees F (175 degrees C). Serve warm, or at room temperature.

CARAMEL-APPLE PIE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine granulated sugar, 1/4 cup flour, and cinnamon. Add the apples and toss to coat. Transfer to unbaked pie shell.
• Combine 2 tablespoons of the caramel-apple dip and the milk; drizzle over the apple filling.
• In a mixing bowl, combine 1 cup flour with brown sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Cover edge of pie with foil to prevent overbrowning. Place on a baking sheet.
• Bake in oven for 30 minutes. Remove foil. Bake for 25 to 30 minutes more or until golden. Cool 10 minutes. Drizzle remaining caramel dip over top. Cool pie on a wire rack, then serve.

CARAMEL APPLE COBBLER DUMP CAKE

Steps:

• Preheat your oven to 350 degrees and grease a 9x13 baking dish with non-stick spray.
• Spread both cans of apple pie filling onto the bottom of your prepared dish.
• Sprinkle about half of the bag of caramel bits evenly over the top of the pie filling.
• Evenly distribute the dry cake mix over top.
• Pour the melted butter evenly over the cake mix covering as much of it as you can.
• Bake uncovered in the center rack for 30-40 minutes or until the buttery cake mix turns a deep golden brown.
• Allow it to cool for about 5 minutes and then serve warm with vanilla ice cream.

CARAMEL APPLE BOMBS

Steps:

• Heat oven to 350ºF.
• Combine 1/4 cup dry pudding mix and spices. Add to apples in medium bowl along with the water; mix lightly.
• Unroll crescent dough; separate into 16 triangles. Spoon 1 heaping Tbsp. apple mixture onto shortest side of each triangle. Fold dough over apple mixture, completely enclosing apple mixture. Pinch edges of dough together to seal.
• Place, seam sides down, in 9-inch round pan sprayed with cooking spray; sprinkle with remaining dry pudding mix. Drizzle with butter.
• Bake 33 to 35 min. or until deep golden brown; cool slightly.
• Microwave caramels and milk in small microwaveable bowl on HIGH 1-1/2 to 2-1/2 min. or until caramels are completely melted and sauce is well blended, stirring every minute. Drizzle over dessert just before serving. Sprinkle with nuts.