5 tablespoons unsalted butter, softened
1 frozen deep-dish piecrust
2 medium crisp, sweet apples
15 caramel squares, halved
1 (24-oz) jar chunky applesauce
1 1/2 cups oatmeal (or sugar) cookie mix
- Preheat oven to 375°F. Cut butter into small pieces; place in medium bowl to soften. Bake piecrust 10 minutes or until golden.
- Peel and core apples, then dice into 3/4-inch-square pieces. Cut caramels in half. Combine applesauce, apples, and caramels; transfer mixture to piecrust.
- Combine cookie mix with butter until mixture resembles coarse crumbs; sprinkle over apple mixture. Bake 30–35 minutes or until golden and apples are tender; serve.
Note: Use remaining cookie mix for a second pie or mix into pancake batter.