Carmel Apple Pie
1. Prepare pie crust: On a lightly floured surface, roll dough from center to edges into a 12 inch circle. Wrap pastry around rolling pin, unroll into a 9 inch pie tin. Ease pastry into pie tin. Trim to 1/2 beyond edge of tin. Fold under pastry, crimp. Do not prick pastry. 2. For filling: In a large bowl, mix sugar, 1/4 cup flour and cinnamon. Add the apples and toss to coat. Transfer to pastry lined pie tin. Combine 2 tablespoons of the carmel apple dip and 2 tablespoons milk, drizzle over apples. 3. In mixing bowl, combine the 1 cup of flour and brown sugar. Cut in 1/2 cup oleo till mixture resembles coarse crumbs. Sprinkle over filling .Cover the edge of pie with foil to prevent over browning. Place on baking sheet. 4. Bake in a 350 degree oven 30 minutes .Remove foil. Bake 25 to 30 minutes more or until golden brown. Cool 10 minutes. Drizzle remaining caramel dip over top. Cool pie on wire rack. Serves 8 to 10. Pie crust: In a bowl cut 1/3 cup oleo into 1 1/4 cups all purpose flour with a pastry blender till pieces are the size of peas. Sprinkle 1 tablespoon milk over part of the mixture, gently toss with a fork. Repeat moistening the dough, using 3 tablespoons more milk (1 tablespoon at a time) until all the dough is moistened. Shape into a ball.