INGREDIENTS
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Crust:
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16.5 ounces refrigerated sugar cookie dough (we used Pillsbury)
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1/2 cup flour
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Filling:
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2 1/2 pounds apples, peeled cored and sliced thin (Honey Crisp or Granny Smith works great)
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1/2 cup sugar
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1/8 cup flour
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1 1/2 teaspoons Apple Pie Spice
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1 1/4 cups caramel topping
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Topping:
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1 cup flour
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1/2 cup brown sugar, packed
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1/2 cup sugar
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1 teaspoon vanilla
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1 1/2 teaspoons apple pie spice
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1/2 cup butter