Brandied Caramel-Apple Pies
1 sheet refrigerated pie dough (1/2 of a 15-ounce box)
5 large Granny Smith apples peeled and thinly sliced (about 12 cups)
1 cup flour
2 tablespoons flour
2 teaspoons ground cinnamon
2 cups dulce de leche sauce or caramel sauce
3 tablespoons brandy
3/4 cup packed light brown sugar
2/3 cup cold unsalted butter cubed
1 cup chopped walnuts lightly tossed
Preheat oven to 375°F. Line a rimmed baking sheet with foil.
Fit pie dough into a 9-inch pie plate and flute edges according to package directions for a one-crust filled pie. Bake for 4-5 minutes. Let cool completely on a wire rack. Leave oven on.
In a large bowl, toss apples with 1/4 cup plus 2 tablespoons flour and cinnamon.
In a small saucepan, heat dulce de leche over medium heat until warm. Remove from heat. Add 1 cup to apple mixture and toss gently to coat. Stir brandy into remaining sauce and set aside until serving time.
Spoon apple mixture into prepared pie crust, layering apples as tightly as possible.
In a medium bowl, combine remaining 3/4 cup flour and brown sugar. Using a pastry blender or fork, cut butter into flour mixture until crumbly. Add walnuts, tossing gently to combine. Sprinkle brown sugar mixture over apples, pressing to adhere.
Place pie plate on prepared baking sheet. Cover loosely with foil, and bake for 30 minutes. Uncover and bake for 35-40 minutes longer, or until brown and bubbly. Let cool on a wire rack for 30 minutes before serving. Serve with reserved sauce mixture.