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Servings: 12
Crust
½
cup All-purpose Flour
13 ½
oz. Refrigerated Sugar Cookie Dough (2 - 18 oz
Packages)
Filling
2 ¼
pounds Granny Smith Apples, Peeled, cored, cut
into 1/2" thick slices
½
cup Granulated Sugar
1/8 cup All-purpose Flour
¾
tablespoon Candied Ginger, Chopped
¾
teaspoon
Ground Cinnamon
¾
ounce Caramel
Crumb
Topping
2 ¼
cups All-purpose Flour
3/8 cup Granulated Sugar
3/8 cup Dark Brown Sugar, Packed
1 ½
teaspoons Ground cinnamon
¾
cup Butter or margarine, Melted
1½
teaspoons Vanilla Extract
¾
cup
Confectioner's Sugar
Preheat
oven to 400F.
CRUST:
Coat bottom and inside of a 9" springform pan with
cooking spray. At medium-low speed, beat
flour into dough until combined. Press Sugar
Cookie Dough onto side and bottom of pan,
creating a scant 1/4"-thick crust. Refrigerate for
20 minutes. Reduce the oven temperature to 350F.
Bake the crust for 15 minutes or until lightly
browned.
FILLING:
Toss the apples with granulated sugar, flour,
ginger, and cinnamon. Spoon into pan. Sprinkle
with caramel. Cover tightly with foil. Bake 45
minutes.
CRUMB
TOPPING:
While the pie is baking, in a mixing bowl, at low
speed, combine flour, sugars, and cinnamon.
Increase speed to medium; gradually add butter and
vanilla, beating until wet crumbs form. Remove pie
from the oven; uncover. Using your hands, press
tablespoons of the crumb mixture together to form
large crumbs; place over filling, covering the
entire surface. Bake, uncovered, for 45 minutes or
until lightly browned. Cool on a rack; remove side
from the pan. Stir together the confectioners
sugar and 8 tsp water until smooth. Transfer to a
plastic food storage bag; snip one corner; drizzle
over crumbs.
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