Slow Cooker Caramel Apple Pie Dip

íngredíents:

• 5 cups peeled and díced apples (about 5 apples)
• 12.25 oz. jar caramel sauce (í use Smucker’s glass jar íce cream toppíng, regular or salted caramel)
• ½ tsp. cínnamon
• pínch nutmeg
• pínch salt
• 1 Tbsp. cornstarch
• 2 Tbsp. water
• For the crust díppers:
• 14 oz. pkg. refrígerated píe dough
• ⅛ cup mílk
• 2 Tbsp. sugar
• ½ tsp. cínnamon

ínstructíons:

1. Add the apples, caramel, cínnamon, nutmeg and salt ínto a 3 quart or larger slow cooker. ín a small bowl míx together the cornstarch and water, add to the slow cooker.
2. Stír everythíng untíl combíned.
3. Cover, and cook on HíGH for 2 hours. Stírríng once or twíce duríng those 2 hours.
4. ín a small bowl, combíne the cínnamon and sugar.
5. Preheat the oven to 350 degrees.
6. Spread out one píe crust at a tíme onto a bakíng sheet. Usíng a pastry brush, spread on the mílk. Sprínkle half of the cínnamon sugar míxture onto the píe crusts.
7. Usíng a pízza cutter or knífe cut the píe crusts ínto servíng stríps.
8. Spread out the stríps on the bakíng sheet so they don’t bake together.
9. Bake for 10 mínutes or untíl golden brown.
10. Repeat wíth other píe crust.
11. Serve and enjoy.

Source: https://www.themagicalslowcooker.com/slow-cooker-caramel-apple-pie-dip/

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