Apple-Carmel Pie (Whispering Canyon)

By ArmySister

Served Whispering Canyon, Walt Disney World

Ingredients

• CRUST
• 1/2 cup all-purpose flour
• 13 1/2 oz. package refrigerated sugar cookie dough at close to room temperature
• FILLING
• 2 1/4 pounds Granny Smith apples, peeled, cored, cut into 1/2-inch thick slices (I sliced them thinner)
• 1/2 cup granulated sugar (cut back if desired)
• 1/8 cup all-purpose flour
• 3/4 tablespoon chopped candied ginger
• 3/4 cup caramel topping
• CRUMB TOPPING
• 2 1/4 cups all-purpose flour
• 1/2 cup granulated sugar (cut to 1/3 cup if desired)
• 1/2 cup dark brown sugar, packed (same as above)
• 3/4 cup (1 1/2 sticks) butter or margarine, melted
• 1 1/2 teaspoons vanilla extract
• ICING
• 3/4 cup confectioners' sugar (but icing not really needed)

Details

Servings 12

Preparation

Step 1

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 the dough until combined.

Press the sugar cookie dough into sides and bottom of pan, creating a 1/4-inch thick crust.

In a mixing bowl, toss the apples with sugar, flour, ginger and cinnamon. Spoon into prepared crust.

Spoon on caramel topping.

Cover tightly with aluminum foil and bake one hour.

While pie is baking, in a mixing bowl at low speed, combine flour, granulated sugar, brown sugar and cinnamon.

Increase speed to medium; gradually add butter and vanilla, beating until wet crumbs form.

After pie has baked for one hour, remove from oven and uncover.

Sprinkle crumb mixture over top of warm pie.

Cover exposed edges of crust with aluminum foil to prevent burning.

Bake, uncovered, for 20-25 minutes or until lightly browned.

Cool on rack and remove sides from the pan.

Stir together the confectioners' sugar with enough water (but not too much!) to make icing. Transfer to a plastic food storage bag, snip one corner, and drizzle over crumbs. Serve with vanilla ice cream, if desired.