Cran-Apple Caramel Pie

Precooking the apples means the filling won’t shrink as much during baking — this helps prevent a sunken pie and collapsed or cracked crust.

Ingredients

• 4 lbs. Fuji and/or Honeycrisp apples, peeled, cored and sliced
• 1 pkg. (4.75 oz.) caramels (about ¾ cup)
• 1 cup dried cranberries
• ½ cup lightly packed brown sugar
• 2 tsp. lemon juice
• 1 tsp. ground cinnamon or apple pie spice
• 4 Tbs. flour
• 2 (9″) refrigerated piecrusts
• 1 egg, beaten
• 2 Tbs. sparkling sugar (optional)

Instructions

1. Heat oven to 425°F. In microwave-safe bowl, combine apples, next 5 ingredients and ¾ tsp. salt. Cover and microwave 10 min. or until apples are tender and caramels have melted, stirring occasionally. Let cool to room temp. Add flour; toss gently to coat.
2. Arrange 1 piecrust in greased 9″ pie plate. Trim and crimp edges. From remaining piecrust, cut 2″ circle and “petal” strips of varying lengths. Spoon apples into prepared pie plate. Arrange petals over apples to create flower design, brushing with egg between layers; place circle in center of pie. 
3. Sprinkle sparkling sugar over pie. Cover edges with foil. Bake 30 min. Reduce oven temp. to 375°F. Bake 30 min. more or until juices are bubbling and golden brown, removing foil during last 10 min. of baking.