Apple Caramel Pie

Crust

• 16.5 ounces Refrigerated Sugar Cookie Dough (Pillsbury)
• ½ cup Flour

Filling

• 2 ½ pounds Apples, peeled, cored, and sliced thin
• ½ cup Sugar
• ⅛ cup Flour
• 1 ½ teaspoon Apple Pie Spice
• 1 ¼ cup Caramel Topping

Topping

• 1 cup Flour
• ½ cup Brown Sugar, packed
• ½ cup Sugar
• 1 teaspoon Vanilla
• 1 ½ teaspoons Apple Pie Spice
• ½ cup Butter

1. Heat oven to 350F; lightly spray a 10 inch springform pan
2. Mix the cookie dough and flour in a bowl until well combined; press into the bottom of the pan and go up the sides of the pan about ¾ inch; make sure it’s completely covered with no holes
3. In a mixing bowl, toss the apples with sugar, flour, and apple pie spice; then turn the mixture into the prepared crust; carefully spread out evenly; drizzle ¾ cup caramel topping over the apple mixture; cover with aluminum foil and cook for 45 minutes
4. While the pie is baking, combine flour, brown sugar, sugar, vanilla, and apple pie spice; then cut in the butter mixture and mix until it forms a wet crumb mixture
5. Remove pie from oven and take off foil; sprinkle crumb mixture over the warm pie; put back in oven and don’t cover; continue baking for another 15-20 minutes or until the topping is lightly browned
6. Allow the pie to cool and then remove springform pan sides; when read to serve slice the pie and then drizzle with caramel topping

 

Here is a good option for a springform pan!