Description
This Caramel Apple Pie with Cookie Crust is a decadent twist on the classic apple pie, featuring a rich cookie-based crust, tender apple pie filling spiced with apple pie spice, and a buttery streusel topping. The pie is drizzled with dulce de leche caramel sauce for a luscious finish, making it perfect for cozy gatherings or special occasions.
Ingredients
Apple Pie Filling
- 3 Tbsp. unsalted butter
- 2.5 lbs gala apples, peeled, cored, and diced
- 1/3 cup all-purpose flour
- 1 cup brown sugar
- 1/2 Tbsp apple pie spice
- 2 tsp vanilla extract
Cookie Crust
- 6 Tbsp unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup white granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 cup + 2 Tbsp all-purpose flour
- 1/2 Tbsp apple pie spice
- 1/2 tsp baking soda
- Pinch of salt
Streusel Topping
- 1/2 cup brown sugar
- 1/4 cup white granulated sugar
- 1 tsp apple pie spice
- 3/4 cup all-purpose flour
- 4 1/2 Tbsp unsalted butter, melted
Additional
- 6-7 oz Dulce de leche, divided (about 3 oz for drizzling inside crust, remainder for topping)
Instructions
- Prepare Apple Pie Filling: Peel, core, and dice the apples. In a medium pot over medium heat, melt 3 tablespoons of butter. Add the diced apples and stir to coat them evenly in the butter. Sprinkle flour over the apples and stir well to combine. Add brown sugar, apple pie spice, and vanilla extract, stirring to mix. Cover the pot with a lid and cook the mixture, stirring occasionally, until the apples are tender and soft. Remove from heat and set aside to cool until ready to use.
- Make the Cookie Crust: Preheat the oven to 350°F (175°C). Grease a pie dish with butter or non-stick baking spray. In a bowl, beat softened butter with brown and white sugars for 2 minutes until light and fluffy. Beat in the egg until fully incorporated. Add vanilla extract, flour, apple pie spice, baking soda, and salt. Beat on low speed to combine, then finish mixing with a rubber spatula until smooth. Press the cookie dough evenly across the bottom and up the sides of the pie dish, patting gently to form the crust.
- Pre-bake Cookie Crust: Bake the crust for 10 minutes. After removing from the oven, if the dough has slumped on the sides, carefully push it back up with your hands (be cautious as the dish will be hot). Drizzle about 3 oz of dulce de leche evenly over the warm cookie crust.
- Assemble Filling: Spread the prepared apple pie filling evenly inside the cookie crust and press down gently to compact the apples slightly.
- Prepare Streusel Topping: In a medium bowl, combine brown sugar, white granulated sugar, apple pie spice, and flour. Mix thoroughly to combine all dry ingredients. Pour in melted butter and gently fold it in using a large fork, being careful not to overmix. The streusel should have a crumbly texture with large crumbs, not a paste.
- Add Streusel and Bake Pie: Spread the streusel topping evenly over the apple pie filling. Bake the assembled pie in the preheated oven for 25-30 minutes until the streusel is golden and the filling is bubbly.
- Finish and Serve: Remove the pie from the oven and immediately drizzle the remaining dulce de leche over the top. Allow the pie to cool and rest for about 30 minutes before slicing and serving to let the filling set properly.
Notes
- You can prepare the apple pie filling up to a couple of days in advance and store it in the refrigerator.
- Ensure the egg for the crust is at room temperature for better mixing and texture.
- If the cookie crust slumps during pre-baking, gently reshape it immediately while still warm.
- The dulce de leche drizzle adds a rich caramel flavor—feel free to adjust quantity to taste.
- Letting the pie rest post-baking helps the filling set and makes slicing easier.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
