Ingredients
- 4 Granny Smith apples (I chose this type because they stay nice when cooked)
- 1 250-ml container of caramel ice cream topping
- 1 package Pillsbury™ refrigerated Pie Crusts
- 1/2 teaspoon salt (optional)
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon (for flavor)
- 2 tablespoons milk
Method
- Preheat oven to 350°F.
- Peel the apples, remove the core and cut into 1/2-inch cubes
- Put the apples in a pot and pour the caramel sauce over them. Stir well. Cook over medium heat for about ten minutes (until the apples become tender). Once they are cooked, add the salt to the apples and stir well.
- Transfer the apples to a serving dish. If the caramel sauce has liquefied too much (this can happen, depending on the type of apple), just use the apples, and set aside the caramel (it will be delicious over ice cream!).
- In the meantime, take a baking sheet and cover it with parchment paper. Roll out a pie crust on the baking sheet. Spread a little milk over the crust using a pastry brush or your fingers. Sprinkle it with sugar and cinnamon to taste.
- With a knife, cut the crust into one-inch strips. Separate the strips so they do not stick together when cooking. Cook for around ten minutes, until golden brown. Allow them to cool.
- Dip the pieces of crust into the apple sauce. Yum!