Caramel Apple Pie with Cookie Dough Crust – layers of sliced apples covered in caramel baked on a cookie dough crust. Using refrigerated sugar cookie dough makes this crust perfectly sweet and easy to make too.
Have you planned out your Thanksgiving menu yet?
Will it include lots of pies?
Pies are what I enjoy baking most this time of year. I’m not a big pie maker other times of the year, but the holidays seem to call for pies.
I’ll be baking all kinds this year – the traditional pumpkin and pecan, and of course there will be apple. Of all the holiday pies, apple is one we can’t do without. It’s my father-in-law’s favorite pie and we’ll have to have at least three this year. We’ll have one to enjoy Thanksgiving “eve”, most likely with a cup of tea at the end of the day. We’ll have one more on Thanksgiving day after dinner and a nice, long walk around the neighborhood, and another will be enjoyed the day after Thanksgiving when we’re finishing up the leftovers.
I remember early in our married life, EJ’s parents began visiting us in Texas for Thanksgiving. EJ’s dad would tell me that he didn’t care what we served for our Thanksgiving meal as long as we had plenty of apple pies. At that point, I had never made an apple pie before but I was determined to learn to make one from scratch.
I can remember coming home from the grocery a few days before Thanksgiving with a big bag of Granny Smith apples and my father-in-law looked at me and asked me why I didn’t just buy those pre-made apple pies from the freezer section of the grocery store. Those were his favorites.
Look, there is absolutely nothing wrong with pre-made pies. In fact, some of them are really very good. But in the early days of our marriage, I wanted to teach myself how to bake and I thought this was a good opportunity to try my hand at an apple pie.
I confess that my first few apple pies weren’t that great and I just may have rushed back to the grocery to pick up a couple of pies during those first few years. But I learned a few things along the way and now, after 28 years of marriage, I think it’s safe to say I make a pretty darn good apple pie.
A great crust, layers of caramelized apples and a sweet and buttery streusel topping – this pie’s got it all! It’s now my father-in-law’s favorite!
I don’t make pies much throughout the year. Making pie dough is not my strength. But with this Caramel Apple Pie, I’ve got a secret weapon I use for the crust that will give you a perfect crust for your apple pie. My secret…
I use refrigerated sugar cookie dough mixed with a little flour for the crust and it makes my pie dough taste amazing! Who doesn’t love the ease and the taste of refrigerated sugar cookie dough? Using it for a pie crust means there’s no measuring of ingredients. No cutting in cold butter. No rolling. It’s so easy!
After I line the bottom and sides of my baking pan, I pour in the apple mixture and bake the pie for an hour. Then, I add a sweet, buttery streusel topping to the top of the pie and bake it some more.
Look at that crust. Beautiful, isn’t it?
Here’s how it comes together…
I open up a tube of sugar cookie dough and put it in my mixing bowl, then I add in 1/2 cup of all-purpose flour and mix it together.
I spoon the dough into a 9-inch springform pan and press it onto the sides and bottom of the pan. You can also press the dough into a pie plate, but I like the look of the pie coming out of a springform pan better.
Then I peel, core and slice 5 Granny Smith apples, put them in a bowl and toss them with granulated sugar, flour, and ground cinnamon and ginger. After it’s all mixed together, I pour the apples into the pie crust.
Next comes my favorite part, pour caramel over the apples. I use about 3/4 of a cup and let it drizzle down between the apples making it’s way to the crust. You can make your own caramel using this recipe or buy it already made from the store.
Next, cover the pan and bake the pie for 1 hour.
After an hour, remove the apple pie from the oven. Prepare the crumb topping using flour, granulated sugar, brown sugar, cinnamon, melted butter and vanilla. Sprinkle it over the top of the pie.
Place the pie back in the oven to bake about 20 minutes more.
This Caramel Apple Pie with the cookie dough crust smells so good as it’s baking in the oven. The caramel – the apples- the cookie dough – it all smells wonderful. And the taste…
Nothing compares! Honestly, this pie takes the “best pie” prize.
Each bite tastes like you’re eating sweet caramel apples, only better. The buttery, cinnamon, brown sugar streusel topping adds another flavor layer and gives a delicious crunchy bite.
So, if you want to make an apple pie but don’t want to bother making a traditional pie crust, this recipe is for you. Keep things simple and enjoy an easy to make, sweet Caramel Apple Pie with Cookie Dough Crust.
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Refrigerated sugar cookie dough is the secret to making a perfect crust for this Caramel Apple Pie with Cookie Dough Crust.
- 1/2 cup all-purpose flour
- 16 1/2 ounce package refrigerated sugar cookie dough
- 5 inch medium Granny Smith apples , peeled, cored, cut into half- slices
- 1/2 cup granulated sugar
- 1/8 cup all-purpose flour
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 3/4 cup caramel topping
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar , packed
- 1 teaspoon cinnamon
- 1/2 cup butter , melted (1 stick)
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F.
- Coat the bottom and inside of a 9-inch springform pan with nonstick cooking spray.
- At medium-low speed, beat the flour and dough in a mixing bowl until combined.
- Press the sugar cookie dough onto sides and bottom of the pan, creating a 1/4-inch thick crust.
- In a large mixing bowl, toss the apples with the sugar, flour, cinnamon, and ginger. Spoon into prepared crust.
- Spoon the caramel topping over the apples.
- Cover and bake for 1 hour.
- CRUMB TOPPING
- In a mixing bowl at low speed, combine the flour, granulated sugar, brown sugar and cinnamon.
- Add in the butter and the vanilla; increasing the speed to medium and mixing until wet crumbs form.
- Remove the pie from the oven and uncover.
- Sprinkle crumb mixture over top of pie.
- Bake, uncovered, for 20 to 25 minutes or until lightly browned.
- Cool on a rack and remove the sides from the pan.
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