I bake this pie every Christmas. I have no idea who Grandma Kay is (or was). I got the recipe from our local paper in Wichita many years ago. It's soooo good. I'm sharing it with you. I'm not a baker, so that should give you the confidence you need to try it. If I can make it, anyone can.
Merry Christmas!
GRANDMA KAY’S CARAMEL APPLE PIE
(This recipe makes two pies)
Mix together and set aside 3 cans - 21 oz Wilderness Cinnamon and Apple Pie Filling. You can also use regular Apple Pie Filling or Apple Caramel Filling. Just add 2 tsp. cinnamon to the Apple Caramel filling. Add 2 tsp. cinnamon and 1 ½ apple pie spice to the regular Apple Pie Filling.
Crumb Topping
Combine 2 cups flour, 1 cup packed brown sugar
Cut in 1 cup butter until mixture resembles coarse crumbs.
Set aside.
Make 2 single pie crusts for 9 or 10 inch pies (I use Pillsbury premade pie crusts. Comes frozen. Defrost before using.) *Line pie plates with crust.
Instructions
Preheat oven to 350 degrees.
Divide pie filling mixture between the 2 pie shells.
Mix together ¼ cup fat free caramel apple dip and ¼ cup milk.
Drizzle ½ of caramel mixture over each apple pie filling.
Sprinkle ½ of the crumb topping over each pie filling.
Cover edge of pie with foil to prevent over-browning. Bake at 350 F for about 1 hour or until filling starts to bubble through the crumb topping.
Let pies cool about 10 minutes.
Drizzle 2 TBS fat free caramel apple dip on top of pie or put caramel apple dip in a decorating tube and draw lines of pie. (Note: the fat free caramel apple dip is thinner and easier to use than the regular dip.)
Cool and serve.
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