Temperatures are dropping and days are getting shorter. It can only mean one thing . . . the fall

2 T butter or margarine

½ C flour divided

½ C brown sugar, divided

¼ C apple juice

½ C caramel apple dip

5 large Granny Smith apples, peeled and thinly sliced

½ t cinnamon

¼ C granulated sugar

9 or 10-inch unbaked pie shell

Crumb Topping

1/3 C butter or margarine

½ C sugar

¾ C flour

Preheat the oven to 375 degrees. Combine all the ingredients for the crumb topping in a food processor and set aside. In a small saucepan, melt 2 tablespoons of butter. Stir in 3 tablespoons of the flour and ¼ cup of the brown sugar. Add apple juice and caramel apple dip and mix until smooth, about 1 minute. Remove from heat.

Mix apples, cinnamon, granulated sugar, brown sugar, and flour in a large bowl. Add the warm caramel mixture and toss well to coat the apples. Turn the mixture into a pie shell.

Top pie with crumb topping and cover loosely with foil. Bake for 45 minutes, then uncover and bake for 30 minutes more or until done and the top is nicely browned. Serve warm.

*When I make the pie in advance and freeze it, I bake it for the first 45 minutes, then defrost and bake for an additional 30 minutes.