Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- 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.
