1/2 cup butterscotch caramel topping
2 tablespoons Gold Medal™ all-purpose flour
8 cups baking apples, peeled, cored, sliced 1/2 inch (6 to 8 medium apples)
1/2 cup packed brown sugar
2 tablespoons Gold Medal™ all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon milk
2 teaspoons sugar
1/2 cup butterscotch caramel topping
Vanilla ice cream, if desired
Heat oven to 400°F. Place cookie sheet on bottom oven rack. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. In small bowl, mix 1/2 cup topping and 2 tablespoons flour; spread in bottom pie crust. In large bowl, mix apples, brown sugar, 2 tablespoons flour and the cinnamon. Spoon over caramel. Gently press apples. Cut small shapes from top crust to allow steam to escape. Place crust over apples. Seal edge and flute. Brush crust with milk; sprinkle with sugar. Bake 60 to 70 minutes or until apples are tender and crust is golden brown. (After 30 minutes of bake time, cover entire pie with foil to prevent overbrowning.) Cool about 2 hours before serving. In small microwavable bowl, place remaining 1/2 cup topping. Microwave uncovered on High 30 to 45 seconds or until warm. Top slices of pie with ice cream; spoon topping over top.