Description
This is a homemade take on the Disney favorite: a buttery sugar-cookie crust, cinnamon-spiced apple filling, crunchy crumb topping, and plenty of caramel. It’s cozy, effortless, and perfect for holiday tables.
Ingredients
Scale
Crust
- 16.5 oz refrigerated sugar cookie dough (Pillsbury or similar)
- ½ cup all-purpose flour
Apple Filling
- 2½ lb apples, peeled, cored, and thinly sliced (Honeycrisp or Granny Smith are ideal)
- ½ cup granulated sugar
- 1/8 cup (2 Tbsp) all-purpose flour
- 1½ tsp apple pie spice
- 1¼ cups caramel topping (reserve about ½ cup for serving)
Crumble Topping
- 1 cup all-purpose flour
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1½ tsp apple pie spice
- ½ cup (1 stick) cold unsalted butter, cut into pieces
Instructions
- Preheat the oven to 350°F. Lightly grease a 10-inch springform pan (or a similarly sized pan with high sides).
- In a medium bowl, break up the sugar cookie dough and stir in the ½ cup flour until everything is evenly combined. Press this mixture into the bottom of the prepared pan and up the sides about ¾” to form an even crust with no gaps.
- In a large bowl, toss the apple slices with ½ cup sugar, 2 Tbsp flour, and 1½ tsp apple pie spice until the fruit is well coated. Spread the apples evenly inside the cookie crust. Drizzle ¾ cup of the caramel topping over the apples.
- Cover the pan loosely with aluminum foil and bake for about 45 minutes.
- While the pie bakes, make the streusel: whisk together 1 cup flour, brown sugar, ½ cup granulated sugar, vanilla, and 1½ tsp apple pie spice. Cut the cold butter into the dry mixture with a pastry cutter or fork until you have moist crumbs (a wet crumb texture).
- Remove the foil from the pie and evenly sprinkle the crumble mixture over the hot apples. Return the pan to the oven uncovered and bake 15–20 more minutes, or until the topping turns golden and crisp.
- Let the pie cool until it’s warm to the touch, then release the springform sides. When you’re ready to serve, slice and drizzle with the remaining caramel topping.
Notes
Quick Tips
- Best apples: Use crisp, tart varieties like Honeycrisp or Granny Smith so the slices keep their texture during baking.
- Prevent sticking: Line the springform bottom with parchment and spray the sides lightly so the crust lifts out cleanly.
- No mini-muffin panic: To make mini pies in a muffin tin, follow the same assembly but bake about 25–30 minutes—watch closely so they don’t overbrown.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
Nutrition
- Calories: 510 kcal
- Sugar: 50 g
- Sodium: 267 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Carbohydrates: 91 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg