Caramel Apple & Plum Pies with a Sugar Cookie Crust

Caramel Apple + Plum Individual Pies with Sugar Cookie CrustThere is no escaping what’s going in our country right, the feelings we are having the changes that are to come. I’m not going to dwell on it anymore, I got angry and sad, and then I choose to see the positive wake up this is for all us to be more Kind and spread more Love. What I do know is that Thanksgiving is in two weeks! And there is so much for us to be grateful for and celebrate. So are you going to let yourself be controlled today by others’ reactions or are you going on this pie break with me….Caramel Apple + Plum Individual Pies with Sugar Cookie CrustThis year, I’m all about making classic desserts with a twist. Salted caramel is my favorite, I’ve made it with ale, paired it crumb topping and now mixed with with apples and plums. I even switched up the dough on you, using a sugar cookie crust. I tend to do that from time to time, when I have scraps of cookie dough in the freezer left over from orders, and I don’t have pie dough, nor am in the mood to make it. I love using sugar cookie dough as a crust, I’ve done it with blueberries and it’s delicious. I mean can you beat eating cookies slathered with warm sweet fruit, you can’t. It’s definitely on the sweeter side for crusts, which makes it perfect for pretty tart pans. img_3162These apple and plum pies were something I quickly whipped together one Sunday morning because I needed pie. There’s no set recipe, it was more of a combination of other recipes. Gotta love pie, you can do whatever you want and most likely it’s still going to be comforting and delicious! I guess that’s why pie is pretty much the Thanksgiving dessert, you can keep it classic with good ole’ apple, switch it up by baking it into a slab for a large crowd, or spice it up for foodies with different crusts and fruits. Caramel Apple + Plum Individual Pies with Sugar Cookie CrustI will not let politics hold back my holiday spirit, and neither should you. Because now I’m more excited and motivated to share all the pretty, inspiring, fun and delicious things I have planned for you to enjoy and share with others!

Keep all the yummy pie recipes and Thanksgiving ideas coming!!

Caramel Apple & Plum Pies with a Sugar Cookie Crust

Ingredients {Makes about eight 3″ Pies or one 9″Pie}

1 recipe – Sugar Cookie Dough {recipe here}

3 pounds – Apples {peeled, cored + cut into 1/4″ slices}

1 pound – Plums {peeled, cored + cut into 1/4″ slices}

Juice of 1 lemon

1/2 cup {or 3/4 cup if you prefer a sweeter pie} – Salted Whiskey Caramel Sauce {recipe here or use your favorite}

2 tablespoons – Raw Sugar {plus more for sprinkling}

1/2 teaspoon – Ground Cinnamon

1/4 teaspoon – Ground Allspice

Pinch – Ground Ginger

Pinch – Ground Nutmeg

2 tablespoons – All Purpose Flour {plus more for rolling}

Pinch – Salt

1 – Egg {lightly beaten mixed with 1 tablespoon water}


Pre-heat oven to 450 degrees F. On a lightly floured work surface, roll out half of your cookie dough to about 1/8″ thickness. Brush off excess flour, and place into small pie tins, or a 9″ pie plate, pressing it into the corners. Trim dough to edge of pie plate, cover with plastic wrap. Place onto a parchment lined baking sheet and refrigerate for 30 minutes or freeze overnight.

Roll out the remaining piece of dough to 1/8″ thickness, and using a square shaped cutter cut diamond shapes and place onto a parchment lined baking sheet, cover with plastic wrap, and refrigerate while you prepare the filing.

Place cut apples and plums in a large bowl with the lemon juice, flour, sugar, cinnamon, nutmeg, allspice, ginger and salt and toss together. Let stand for 30 minutes and let the juices settle. Place apple plum filling into chilled pie shells, making sure top is even, then top with caramel. Remove cutouts from refrigerator, and place atop filling in desired design.

Brush the pie lightly with the egg wash and sprinkle with sugar {make sure not to brush too much and leave pools of egg wash}. Bake until crust is golden {about 30 minutes}. Reduce oven temperature to 350 degrees F and continue baking until crust is golden brown and juices are bubbling {about 45 to 50 minutes}. If edges begin to brown too quickly, place foil on top as it continues to bake through. Remove from oven, and let cool completely before serving. Serve room or at room temperate. Pie will keep refrigerated for 3 days, or at room temperature for 2 days.

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