Slow Cooker Caramel Apple Pie Dip

Slow Cooker Caramel Apple Pie Dip 5 cups peeled and diced apples (about 5 apples) 12.25 oz. jar caramel sauce (I use Smucker’s glass jar ice cream topping, regular or salted caramel) ½ tsp. cinnamon pinch nutmeg pinch salt 1 Tbsp. cornstarch 2 Tbsp. water For the crust dippers: 14 oz. pkg. refrigerated pie dough ⅛ cup milk 2 Tbsp. sugar ½ tsp. cinnamon Add the apples, caramel, cinnamon, nutmeg and salt into a 3 quart or larger slow cooker. In a small bowl mix together the cornstarch and water, add to the slow cooker. Stir everything until combined. Cover, and cook on HIGH for 2 hours. Stirring once or twice during those 2 hours. In a small bowl, combine the cinnamon and sugar. Preheat the oven to 350 degrees. Spread out one pie crust at a time onto a baking sheet. Using a pastry brush, spread on the milk. Sprinkle half of the cinnamon sugar mixture onto the pie crusts. Using a pizza cutter or knife cut the pie crusts into serving strips. Spread out the strips on the baking sheet so they don’t bake together. Bake for 10 minutes or until golden brown. Repeat with other pie crust. Serve and enjoy.