The Ultimate Crumb-Topped Deep-Dish Apple-Caramel Pie

Recipe by tree luee dee
READY IN: 2hrs 20mins
YIELD: 1 Pie




  • Preheat oven to 400 degrees.
  • Spread pecans on ungreased baking sheet. Bake until lightly browned, 2-3 minutes; cool.
  • CRUST: Coat bottom and inside of a 9" springform pan with cooking spray.
  • In food processor process 1 cup pecans until fnely ground (or finely chop with a knife.)
  • At medium-low speed beat flour into refrigerated sugar cookie dough until combined.
  • Stir in ground pecans.
  • Press dough onto side and bottom of pan, creating scant 1/4 inch thick crust; refrigerate 20 minutes.
  • Reduce oven temperature to 350 degrees.
  • Bake crust 15 minutes or until lightly browned.
  • FILLING: Toss apples with sugar, flour, ginger, cinnamon and remaining pecans; spoon into pan.
  • Sprinkle with chopped caramels.
  • Cover tightly with foil.
  • Bake for 45 minutes.
  • CRUMB TOPPING: Meanwhile, 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 oven, uncover.
  • Using hands press tablespoonfuls of crumb mixture toether to form large crumbs; place over filling, covering entire surface.
  • Bake, uncovered for 45 minutes or untill lightly browned.
  • Cool on rack; remove side from pan.
  • Stir together confectioners' sugar and 4 teaspoons water until smooth.
  • Transfer to plastic food storage bag; snip 1 corner; drizzle over crumbs.