1 C sugar
1/2 C Karo Syrup
Simmer on medium high (About 20 minutes)
Heat to 280-290º (Should become golden brown)
Brush sides occasionally with water to prevent crystals
Add 1/2 C room temperature heavy cream
1 TBL cold butter (Stir to melt)
Let cool about 1/2 hour
Make flat sheet of pie crust – or make your own (See recipe here)
Cut circles (or squares)
Grate 3 granny smith or 2 honey crisp apples
Mix with 1 tsp cinnamon and 1/4 C of your caramel sauce
Brush edges of pie crust with egg, place 1 TBL of apple mixture in the center, fold over and press with fork to seal.
Poke 2 or 3 small cuts on the top for steam to escape
Dust with Turbinado sugar
Bake 350º for 20-25 minutes or until golden
Serve with caramel dipping sauce
