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Palm Springs Pie
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A Palm Springs Pie (+ A Recipe!)


  • For the crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 1/2 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
  • 1/4 cup all purpose flour
  • 3/4 cup sugar
  • 1 teaspoons cinnamon
  • 1/2 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!
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