Caramel Pecan Apple Pie

2 (5.5 oz.) packages Dr. Lucy’s Cinnamon Thin cookies

1 stick (1/2 Cup) butter melted – (for Dairy free I use Best Life)

2 red apples, cored and sliced

2 tart green apples, cored and sliced

2 teas lemon juice

½ teas vanilla extract

1 cup brown sugar

½ cup pecans

3 Tbs cinnamon

1 ¼ Tbs corn starch

¼ cup gluten-free caramel sauce (make dairy free)

For the Crumb Topping:

½ cup cold butter (for dairy free use best life)

½ cup brown sugar

4 Dr. Lucy’s Cinnamon Thin Cookies

¼ cup gluten-free quick cook oats

1 teas cinnamon

¼ teas salt

Preheat oven to 350’ In a food processor, combine Dr. Lucy’s Cinnamon Thin Cookies with melted butter.  Pulse until a finely ground crust forms.  Lightly spray a pie dish with non-stick spray.  Press the cinnamon cookie crust into the bottom of the pan and set aside.

Ina large bowl, combine red apples, green apples, lemon juice and vanilla extract.  In a separate bowl, combine the brown sugar, pecans, ground cinnamon, and corn starch.  Mix the dry ingredients in with the apples and toss until well combined.  Pour this mixture into the pie crust and drizzle the caramel sauce on top of the apples. 

To make the crumb topping, combine butter, brown sugar, cinnamon thin cookies, oats, ground cinnamon and salt in a food processor.  Pulse gently until crumbly.  Evenly distribute the topping on top of the pie and then bake for 55-60 minutes until bubble and golden brown on top.  Sever hot out of the oven with vanilla ice cream (use almond ice cream for dairy free) and drizzle additional caramel sauce on top if desired.