Caramel Apple Pie With Cookie Dough Crust

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.

A great crust, layers of caramelized apples and a sweet and buttery streusel topping – this pie’s got it all!

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.

Why This Recipe Works

• Instead of fumbling with a traditional pie crust, I chose to use refrigerated sugar cookie dough mixed with a little flour for the crust. Using it for a pie crust means there’s no measuring of ingredients. No cutting in cold butter. No rolling. It’s so easy!
• This glorious pie topping is made with pantry staples like brown sugar, flour, cinnamon, and butter. When combined, the topping is fabulous!

Ingredient Notes

See the recipe box below for ingredient amounts and full recipe instructions. 

Filling

• Apples: I use 5 medium apples that are peeled, cored, and sliced ¼-inch thick. The best apples for apple pie include Granny Smith, Gala, Honeycrisp, and Fuji.
• Sugar: Granulated sugar is mixed in with the apples which add sweetness and flavor to the pie.
• Flour: All-purpose flour is used to thicken the filling. It works better than cornstarch.
• Cinnamon and ground ginger: For flavor.
• Caramel: Optional topping. You can use either store-bought, or you can make your own homemade caramel.

Crumb Topping

• Flour: Use all-purpose flour.
• Sugar and Brown sugar: Use both granulated sugar and packed brown sugar.  If you don’t have brown sugar on hand, use our simple Small Batch Brown Sugar recipe.
• Cinnamon and vanilla extract: For flavor.
• Butter: Use softened butter.

Crust

• Refrigerator sugar cookie dough
• Flour

How To Make This Recipe

To Make The Crust

1. Coat the bottom and inside of a 9-inch springform pan with nonstick cooking spray.
2. At medium-low speed, beat the flour and dough in a mixing bowl until combined.
3. Press the sugar cookie dough onto sides and bottom of the pan, creating a 1/4-inch thick crust.

To Make The Filling

1. In a large mixing bowl, toss the apples with the sugar, flour, cinnamon, and ginger. Spoon into prepared crust.
2. Spoon the caramel topping over the apples.
3. Cover and bake.

To Make The Crumb Topping

1. In a mixing bowl at low speed, combine the flour, granulated sugar, brown sugar, and cinnamon.
2. Add in the butter and vanilla; increasing the speed to medium and mixing until wet crumbs form.
3. Remove the pie from the oven and uncover.
4. Sprinkle crumb mixture over top of pie.
5. Bake, uncovered, for 20-25 minutes or until lightly browned.
6. Cool on a rack and remove the sides from the pan.
7. Serve.

Expert Tips

• Use firm apples.
• Make sure your apple slices are around the same thickness. This way they all bake evenly. Aim for around ¼-inches thick.
• You can use store-bought caramel for the topping, or you can make your own Homemade Caramel.
• Serve with fresh Whipped Cream or Vanilla Ice Cream.

Frequently Asked Questions

Can You Freeze Caramel Apple Pie?

It is best to freeze an unbaked pie. Freezing a baked pie usually results in a soggy crust. Pie will keep frozen, unbaked, and wrapped in plastic wrap and foil for up to 3 months.

To bake: thaw in the refrigerator, remove foil and plastic wrap, and bake according to the recipe instructions.

Can I Use A Store-Bought Crust?

Absolutely! Cut the crust to fit your baking dish and proceed with the recipe as written.

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.

Enjoy!

Caramel Apple Pie With Cookie Dough Crust

By: Joanie Zisk

Prep: 20 minutes mins

Cook: 1 hour hr 25 minutes mins

Total: 1 hour hr 45 minutes mins

Servings: 10 servings

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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.

Ingredients 

CRUST

• ▢ 1/2 cup all-purpose flour
• ▢ 16 1/2 ounce package refrigerated sugar cookie dough

FILLING

• ▢ 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

CRUMB 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

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Instructions 

• CRUST
• 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.
• FILLING
• 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.
• Serve.

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