Deep Dish Crumb Topped Caramel Apple Pie

By zircon50

Ingredients

• Crust:
• 2 cups pecans, chopped and divided--I used Walnuts
• 2/3 cups all purpose flour
• 1 pkg (18 oz) refrigerated sugar cookie dough
• Filling:
• 3 lbs Granny Smith apples, peeled, cored, cut into 1/2 inch thick slices
• 3/4 cup sugar
• 1/4 cup all purpose flour
• 1 tsp cinnamon
• 8 individually wrapped caramels, unwrapped and quartered
• Crumb Topping:
• 3 cups all purpose flour
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 tsp cinnamon
• 1 cup butter or margarine, melted
• 2 tsp vanilla
• 1 cup confectioner's sugar

Preparation

Step 1

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 9 inch springform pan with cooking spray. In food processor process 1 cup pecans until finely ground, or finely chop with a knife. At medium -low speed beat flour into 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 temp to 350 degrees. Bake crust 15 minutes or until lightly browned.

Filling: Toss apples with sugar, flour, cinnamon and remaining pecans; spoon into pan. Sprinkle with chopped caramels. Cover tightly with foil and bake for 45 minutes.

Crumb Topping: Meanwhile, at low speed combine flour, sugars(except confectioner's sugar) 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 together to form large crumbs; place over filling, covering the entire surface. Bake, uncovered, 45 minutes or until lightly browned. Cool on rack, remove sides from pan.

Stir together confectioner's sugar and 4 tsp. water until smooth. Drizzle over top of pie.