After having the Canyon Skillet at Whispering Canyon Cafe, save room for dessert. This wild west restaurant doesn't just serve up hearty dishes but delicious apple pie.
1/2 cup all-purpose flour
13 1/2 oz package refrigerated sugar cookie dough, close to room temperature
2 1/4 lb Granny Smith apples, peeled, cored, cut into 1/2-inch thick slices
1/2 cup granulated sugar
1/8 cup all-purpose flour
3/4 tbsp chopped candied ginger
3/4 cup caramel topping
2 1/4 cup 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 tsp vanilla extract
3/4 cup confectioners' sugar
- Preheat oven to 350 degrees F.
- Coat the bottom and inside of a 9" 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.
- Meanwhile, 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 one hour, remove the pie 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.
- Remove and cool on rack.
- Stir together the confectioners' sugar with enough water to make icing.
- Transfer to a plastic food storage bag and snip one corner.
- Cut slice of pie, drizzle over crumbs and serve.