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

Pinch salt

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

Associated Press