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.
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.