It’s almost pie time… I mean Thanksgiving. We all know that our collective favorite part of Thanksgiving here at Studio DIY is the pie. But per tradition, we had to give it our own spin this year so we made…. A Palm Springs pie!!!!!! Because in my brain a crumble pie looks like a dessert which should obviously be decked in Palm Springs necessities!
But this isn’t just any Palm Springs pie… it’s a caramel apple crumble pie!! We teamed up with Mrs. Thinsters for this recipe/crazy idea and if you haven’t tried their cookie thins, stop what you are doing and RUN to your nearest grocery store (See full list of retailers here!). Just make sure you don’t leave without at least three bags… you’re gonna want them. 😉
We made a yummy crumble topping using Mrs. Thinsters Sea Salt Caramel Cookie Thins. All of their products are made from wholesome ingredients and are a pretty awesome snack (you know, while you wait for your pie to bake…). This crumble topping (the sea salt touch MAKES it!) would be a great way to jazz up a store bought pie (Fake it till you make it, folks!) and also makes the perfect finishing touch for the caramel apple pie recipe we have today.
- For the crust:
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons sugar
- ½ cup unsalted butter, cut into cubes and chilled
- 2 tablespoons vegetable shortening, chilled
- 4 tablespoons ice cold water
- For the filling:
- 5 cups of peeled and thinly sliced apples
- ¼ cup all purpose flour
- ¾ cup sugar
- 1 teaspoons cinnamon
- ½ cup caramel sauce or caramel apple dip
- For the crumble:
- About 3 cups of Mrs. Thinsters Sea Salt Caramel Cookie Thins (2 cups cookie crumbs)
- 3 tablespoons butter, melted
- Pre-heat oven to 375 degrees F.
- Combine flour, salt and sugar in the bowl of a food processor. Pulse to mix.
- Add in the butter and shortening. pulse about 12 times till crumbly.
- With the machine running, add in the ice water. Pulse till mixture forms a ball. Wrap dough in plastic wrap and chill for about an hour.
- On a well floured surface, roll out dough into a circle big enough to fill your pie pan. Press dough into the pie pan, trim and crimp the edges.
- Combine flour, sugar, and cinnamon in a large bowl. Add in the sliced apples and toss to coat.
- Pour into prepared pie pan.
- Drizzle the caramel sauce on top of the apples.
- For the cookie crumb topping, place cookies into the bowl of a food process and pulse till mixture resembles sand.
- Add in the melted butter and mix to combine.
- Spread evenly over the apples.
- Bake for 50 to 60 minutes till the crust is nicely browned. Cool.
- Add additional cookie crumbles on top as desired for an extra crunch!
To Palm Springs-ify the pie, we used mini palm trees, flamingos and cacti. We used blue cardstock to make a pool (line the back with wax paper to prevent grease stains!) and we made a tiny house out of card stock too. Cut out two “house shapes” and two rectangles for the sides. Tape together to form a box shape. Then, fold a longer piece of card stock over and hot glue to the top as the roof. Add a tiny pink rectangle as a door!
Photos by Jeff Mindell | Recipe by Theresa Rountree
I expect to see many a Palm Springs pie on your Thanksgiving tables this year. Or even a beach version too. WITH TINY UMBRELLAS!! The possibilities, my friends, are endless.
This post was created in partnership with Mrs. Thinsters. All content and opinions are that of my own! Thank you for supporting the sponsors that keep the Studio DIY party going! Read more about my editorial policies here.