Name: Slow Cooker Caramel Apple Pie Dip
Prep time: 9 min 59 s
Cook time: 1 h 59 min 59 s
Total time: 2 h 9 min 59 s
Yield: 8
Ingredients: 5 cup peeled and diced apples (about 5 apples); 12.25 oz. jar caramel sauce (i use smucker’s glass jar ice cream topping, regular or salted caramel); 1/2 teaspoon cinnamon; pinch nutmeg; pinch salt; 1 tablespoon cornstarch; 2 tablespoon water; 14 oz. pkg. refrigerated pie dough; 1/8 cup milk; 2 tablespoon sugar; 1/2 teaspoon cinnamon

Ingredients

For the dip

5 Cups peeled and diced apples (about 5 apples)
12.25 oz. jar caramel sauce (I use Smucker’s glass jar ice cream topping, regular or salted caramel)
1/2 Teaspoon cinnamon
pinch nutmeg
pinch salt
1 Tablespoon cornstarch
2 Tablespoons water

For the crust dippers

14 oz. pkg. refrigerated pie dough
1/8 Cup milk
2 Tablespoons sugar
1/2 Teaspoon cinnamon

Directions

For the dip

Add the apples, caramel, cinnamon, nutmeg and salt into a 3 quart or larger slow cooker. In a small bowl mix together the cornstarch and water, add to the slow cooker.

Stir everything until combined.

Cover, and cook on HIGH for 2 hours. Stirring once or twice during those 2 hours.

For the crust dippers

In a small bowl, combine the cinnamon and sugar.

Preheat the oven to 350 degrees.

Spread out one pie crust at a time onto a baking sheet. Using a pastry brush, spread on the milk. Sprinkle half of the cinnamon sugar mixture onto the pie crusts.

Using a pizza cutter or knife cut the pie crusts into serving strips.

Spread out the strips on the baking sheet so they don’t bake together.

Bake for 10 minutes or until golden brown.

Repeat with other pie crust.