Categories: cobblers, pie, tart

Ingredients

• 2 pkg. (14.1 oz. each) refrigerated pie crusts (4 crusts). divided
• 1 1//2 cups sugar
• 1/4 cup cornstarch
• 1 Tbsp. ground cinnamon
• 8 cups thinly sliced and peeled Honey Crisp apples (about 8 apples)
• 1 cup caramel topping, divided

Directions

1. Preheat oven to 400 degrees. Bring crusts to room temperature according to package directions.
2. Unrolls pie crusts. Line bottom and sides of 13 x9 inch glass baking dish with 2 pie crusts. Press seams of overlapping crusts in middle of baking dish together to seal.
3. Mix sugar, cornstarch and cinnamon in large bowl. Add apples, toss to coat well. Spoon into pie crust. Drizzle with 3/4 cup caramel topping. Top with remaining 2 crusts. Pinch edges to top and bottom crusts together to seal. Cut small slits in top crust.
4. Bake 35 to 40 minutes or until crust is golden brown and filling is bubbly. Cool on wire rack. Drizzle with remaining 1/4 cup caramel topping to serve.

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