This Caramel Apple Pie with Cookie Crust is a luscious blend of buttery cookie crust, tender apple filling, crumbly streusel, and indulgent dulce de leche. Perfect for fall gatherings, holidays, or when you want to impress your family and friends, this dessert takes the classic apple pie to a whole new level.
Why You’ll Love This Recipe
- Unique Crust: The sugar cookie crust adds a soft, buttery base with a hint of spice.
- Rich Caramel Flavor: Dulce de leche layers make every bite indulgently sweet and creamy.
- Perfect Texture: Tender apples, a crumbly topping, and a soft crust create a delightful combination.
- Make-Ahead Options: Prepare the filling or crust in advance to save time.
- Versatile Dessert: Works beautifully for holidays, potlucks, or special family dinners.
Ingredients
For the Cookie Crust:
- 6 tbsp unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 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
For the Apple Pie Filling:
- 3 tbsp butter
- 2.5 lbs gala apples, peeled, cored, and diced
- 1 cup brown sugar
- 2 tsp vanilla extract
- 1/2 tbsp apple pie spice
- 1/3 cup flour
For the Streusel Topping:
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp apple pie spice
- 3/4 cup all-purpose flour
- 4½ tbsp unsalted butter, melted
Additional Topping:
- 6–7 oz dulce de leche, divided
Kitchen Equipment Needed
- Pie dish
- Medium pot
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- Large fork
Step-by-Step Directions
Step 1: Prepare the Apple Pie Filling
- Peel, core, and dice the apples.
- In a medium pot over medium heat, melt the butter. Add diced apples and stir well.
- Sprinkle flour over the apples and mix to coat evenly.
- Stir in brown sugar, apple pie spice, and vanilla extract. Cover with a lid and cook, stirring occasionally, until the apples are soft.
- Set the filling aside to cool. (This step can be done 1–2 days ahead; refrigerate until needed.)
Step 2: Make the Cookie Crust
- Preheat the oven to 350°F (175°C). Grease a pie dish with butter or non-stick spray.
- In a mixing bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy (about 2 minutes).
- Beat in the egg until fully incorporated, followed by the vanilla extract.
- Add the flour, apple pie spice, baking soda, and salt. Beat on low speed until the mixture comes together into a smooth dough.
- Spread the cookie dough evenly across the bottom and up the sides of the pie dish, pressing gently with your hands or a spatula.
- Pre-bake the crust for 10 minutes. If the crust settles on the sides during baking, gently push it back up with a buttered spoon or your hands (be cautious—it will be hot).
- Drizzle about 3 oz of dulce de leche over the pre-baked crust.
Step 3: Assemble the Pie
- Spread the prepared apple pie filling evenly over the crust, pressing it down gently to compact it.
Step 4: Make the Streusel Topping
- In a medium bowl, mix the brown sugar, granulated sugar, apple pie spice, and flour until evenly combined.
- Pour in the melted butter and fold it in gently with a fork. Avoid over-mixing; the streusel should resemble large crumbs.
- Sprinkle the streusel topping evenly over the apple pie filling.
Step 5: Bake
- Bake the pie for 25–30 minutes, or until the streusel topping is golden and the filling is bubbly.
- Remove the pie from the oven and drizzle the remaining dulce de leche over the top.
Step 6: Rest and Serve
- Let the pie cool for at least 30 minutes to allow the layers to set.
- Serve warm or at room temperature. Pair with a scoop of vanilla ice cream or whipped cream for an extra indulgence.
Serving and Storage Tips
- Serving: Slice the pie with a sharp knife and serve with your favorite toppings like whipped cream, vanilla ice cream, or extra dulce de leche.
- Storage: Cover and refrigerate leftovers for up to 4 days.
- Reheating: Warm slices in the oven at 300°F (150°C) for 10–15 minutes or in the microwave for 20–30 seconds.
Variations
- Nutty Streusel: Add 1/4 cup chopped pecans or walnuts to the streusel for extra crunch.
- Caramel Lovers: Double the dulce de leche for extra gooey layers.
- Apple Variety: Substitute gala apples with Honeycrisp, Granny Smith, or Fuji apples for a slightly different flavor.
- Spice Blend: Use a mix of cinnamon, nutmeg, and cloves if you don’t have apple pie spice.
Helpful Notes
- Crust Tips: Make sure the crust is evenly pressed to avoid uneven baking.
- Layering Dulce de Leche: Heat the dulce de leche slightly for easier drizzling.
- Cooling Time: Letting the pie rest ensures it slices cleanly and layers stay intact.
Tips from Well-Known Chefs
- Ina Garten: “Always use room-temperature butter and eggs for the best dough texture.”
- Ree Drummond: “Don’t skip pre-baking the cookie crust—it helps it stay firm under the filling.”
- Mary Berry: “For a polished presentation, sprinkle a little powdered sugar over the pie before serving.”
Frequently Asked Questions
1. Can I use store-bought dulce de leche?
Yes! Store-bought dulce de leche works perfectly. Look for it in the baking aisle or near the condensed milk.
2. Can I make this pie ahead of time?
Absolutely! Prepare and bake the pie up to 1 day ahead. Drizzle the final layer of dulce de leche just before serving for the best presentation.
3. Can I use a different crust?
Sure! A traditional pie crust or graham cracker crust can work, but the cookie crust adds a unique texture and flavor.
4. How do I prevent the streusel from over-browning?
If the streusel starts to brown too quickly, cover the pie loosely with foil during the last 10 minutes of baking.
5. Can I freeze this pie?
Yes, you can freeze the baked pie (without the final dulce de leche drizzle). Wrap it tightly in plastic wrap and foil. Thaw in the fridge overnight and reheat before serving.
This Caramel Apple Pie with Cookie Crust is a rich, flavorful twist on a classic dessert. With its buttery cookie crust, spiced apple filling, crumbly streusel, and caramel drizzle, it’s the ultimate fall indulgence!