If using pie crust: (O

a. Preheat oven to 370°F
b. Unfold the pie crust and place it on a baking sheet lined with parchment paper.
c. Melt the butter and spread onto the pie crust
using a pastry brush until just wet. Don’t put too much butter on.
d. Combine the cinnamon and sugar together in a
small bowl.
e. Use your hands to sprinkle half of the cinnamon
mixture onto the buttered pie crust. Transfer the remaining cinnamon mixture to a shaker for later.
f. Bake for 17-20 minutes.
g. Continue onto the next steps while baking the pie crust.

Wash the apples with warm water and a scrub brush. Dry thoroughly.

Add wax paper to a second baking pan and spray with nonstick cooking spray. Set aside.

Add caramels and water to a microwave-safe small bowl. Melt for 30-second increments, stirring between each session, until melted and smooth.

Dip apples into caramel. Use a spoon to help cover the apple if needed.

Use a knife to run across the bottom of the Apple to remove extra caramel.

Repeat for remaining apples.

Place caramel apples on the prepared wax sheet and place in the fridge for about an hour.

Just before removing apples from the fridge, crush the pie crust or crackers in the food processor. Remove any large crumbles from the mixture.

Remove apples from the fridge. Cut off extra caramel that has puddled at the base of the apple.

Melt the chocolate melts for 30-second increments, stirring between sessions until melted.

Dip the caramel apple into the chocolate. Use a spoon if needed to help cover the apple with the chocolate.

Shake any extra chocolate off, and back onto the wax paper.

Shake the reserved cinnamon sugar mixture onto the top of the apple. Allow the chocolate to sit for a minute.

Take the apple and roll the base of the apple into the pie (or cracker) crumbs.

Repeat for remaining apples.

Allow apples to set. You can place the caramel apples in the fridge until about 30 minutes to an hour before serving.