Apple pie filling can be done ahead of time. You can make it a couple of days before or a few hours before you need it.
Peel, core and dice the apples.
In a medium pot, over medium heat, melt butter. Add diced apples and stir well.
Sprinkle flour over apples and stir well.
Add brown sugar, apple pie spice, and vanilla, stir and cover with a lid.
Cook, stirring occasionally, until the apples are soft.
Set aside until ready to use.
Cookie crust:
Preheat the oven to 350 degrees. Grease a pie dish with butter or non-stick baking spray.
Beat butter and sugars for a couple of minutes, until light and fluffy.
Beat in egg until incorporated.
Add vanilla extract, flour, apple pie spice, baking soda, and salt. Beat on low until mixed and then finish mixing with a rubber spatula until smooth.
Spread cookie dough all over the bottom and up the sides of the pie dish by patting it gently.
Pre-bake the cookie crust for 10 minutes. If some of the cookie dough settled down on the sides of the pie dish, you can gently push it back up with your hands (be careful, it will be hot).
Drizzle about 3 oz of dulce the leche over the cookie crust.
Spread apple pie filling in the cookie crust. Press it down gently.
Streusel Topping:
In a medium bowl, combine brown sugar, white granulated sugar, apple pie spice, and flour. Mix well until all ingredients are incorporated evenly.
Pour in melted butter and carefully fold it in with a large fork. You will want to be careful so you don’t over-mix. Streusel should look like large crumbs and not paste.
Spread streusel topping over the apple pie filling.
Bake for 25-30 minutes.
Take the pie out of the oven and drizzle remaining dulce de leche over the top.
Let the pie rest for about 30 minutes before serving.
Notes
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you!