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Caramel Apple Pie With Cookie Dough Crust

Refrigerated sugar cookie dough is the secret to making a perfect crust for this Caramel Apple Pie with Cookie Dough Crust.
Prep Time20 mins
Cook Time1 hr 25 mins
Total Time1 hr 45 mins
Course: Dessert
Servings: 10 servings
Author: Joanie Zisk



  • 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.
  • 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.