Hot Carameled Apples with Pie Crust Dippers

Remember the smell of a homemade apple pie baking in the oven? Here's a quick and easy way to treat your family to all the flavor and aroma with a fraction of the work.



  • 3 (12 oz.) packages Stouffer's Harvest Apples, prepared according to package directions, kept hot
  • 1 package refrigerated pastry for double crust 9 inch pie, rolled to 1/8 inch thickness
  • 1/2 cup cinnamon-sugar mixture (1/2 cup granulated sugar mixed with 1/4 to 1/2 tsp. ground cinnamon)
  • 2/3 cup caramel ice cream topping
  • 1/3 cup sour cream


For Pie Crust Dippers: Preheat oven to 450 degrees F (230 C). Cut pastry using cookie cutters into festive shapes; sprinkle with cinnamon sugar. Place on baking sheet. Bake for 5 to 7 minutes or until lightly browned. Cool on wire rack.

For Carameled Apples: Combine escalloped apples, caramel topping, and sour cream in a medium bowl. Serve warm with pie crust dippers.

Source: Nestle and

By Jodi from Aurora, CO


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