Apple Caramel Pie - Crock pot

Crock pot size 4-5qt

2-crust refrigerated pie dough pkg.
2 22-oz. cans apple pie filling
1 tsp. cinnamon
12 caramel candies

Press one crust into half the bottom of a cold slow cooker, and an inch or so up half its interior side. Overlap by ¼ inch the second crust with the first crust in center of slow cooker bottom. Press remainder of second crust an inch or so up the remaining side of the cooker. Press seams flat where two crusts meet. Cover. Cook on High 1½ hours. In a bowl, mix together pie filling, cinnamon, and caramels. Pour mixture into hot crust. Cover. Cook on High an additional 1½ hours.

What I did different: The pie crust need to go more than an inch up the sides, because when it cooks it shrinks a little. And you don't want it overlapping too much in the middle or it will be a bit soggy still. I also cut the caramels in half so there was more caramel pockets.