CARAMEL APPLE PIE
6 baking apples (such as Fuji or Gala), peeled, cored and sliced
1 tbsp. cider vinegar
14-oz. package caramel candies, unwrapped
½ cup half-and-half
1 tsp. apple pie spice
9-inch prepared graham cracker crust
½ cup crumbled shortbread cookies
¼ cup chopped toasted peanuts
¼ cup mini chocolate chips
In a large, deep skillet over medium-high heat, toss the apple slices with the vinegar. Cook until the apples are tender, about 10 minutes. Transfer the apples and any juices in the pan to a large bowl. Set aside.
Return the skillet to the heat. Add the caramel candies, half-and-half, apple pie spice and salt. Heat, stirring constantly, until melted and smooth. Pour the caramel mixture over the apples and stir until well coated. Spoon the apple-caramel mixture into the graham cracker crust. Sprinkle the top with the cookies, peanuts and chocolate chips. Serve immediately.
Makes 8 servings.
— Alison Ladman