Crumb-Topped Deep-Dish Caramel-Apple Pie

Crust:
2 C. chopped pecans, divided
2/3 C. flour
1 pkg. (8 oz.) refrigerated sugar cookie dough

Filling:
3 lbs. granny smith apples; peeled, cored, cut into 1/2" thick slices
3/4 C. granulated sugar
1/4 C. flour
1 T. chopped candied ginger
1 t. cinnamon
8 individually wrapped caramels, unwrapped & quartered

Topping:
3 C. flour
1/2 C. granulated sugar
1/2 C. packed dark brown sugar
2 t. cinnamon
1 C. butter or margarine, melted
2 t. vanilla

Glaze:
1 C. powdered sugar
water or milk

Spread pecans on an ungreased baking sheet. Bake at 400° until lightly browned, 2-3 minutes; cool.

Crust: Coat bottom & inside of a 9" springform pan with cooking spray. In a food processor, process 1 C. pecans until finely ground.  In a mixer, at medium-low speed, beat flour into cookie dough until combined. Stir in processed pecans. Press dough onto bottom & sides of pan, creating a scant 1/4" thick crust; refrigerate 20 minutes. Bake at 350° 15 minutes or until lightly browned.

Filling: Toss apples with sugar, flour, ginger, cinnamon & remaining pecans; spoon into baked crust. Sprinkle with chopped caramels. Cover tightly with foil, return to oven & bake 45 minutes.

Topping: Meanwhile, in a mixer at low speed, combine flour, sugars & cinnamon. Increase speed to medium; gradually add butter & vanilla, beating until wet crumbs form. remove pie from oven; uncover. Using hands, press tablespoonfuls of crumb mixture together to form large crumbs, place over filling covering entire surface. Bake, uncovered, and additional 45 minutes* or until lightly browned. Cool completely on wire rack; remove side from pan.

Stir  together powdered sugar & 4 t. water or milk until smooth. Transfer to plastic zipper bag, snip the corner, and drizzle over top of pie

*-Tracy's Note: Now, 1-1/2 hours seems kinda long to me to bake a pie, but this is a deep-dish pie. So, I'd suggest watching the pie during the last 45 minutes, and if it seems done to you (brown & bubbly), take it out of the oven.     

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