Apple-Pear Pie With Cookie Butter Caramel

• 1 1/4 cups (about 5 3/8 oz.) all-purpose flour, plus more for work surface
• 1/2 cup finely ground Biscoff cookie crumbs
• 1/2 tablespoon granulated sugar
• 1/2 teaspoon kosher salt
• 10 tablespoons (5 oz.) unsalted butter, cut into small pieces and chilled
• 2 to 3 tablespoons cold buttermilk, shaken
• 4 tablespoons unsalted butter
• 1/4 cup dark brown sugar
• 1 cup cookie butter (such as Lotus Biscoff)
• 1 cup half-and-half
• 1/2 teaspoon kosher salt
• 1 1/4 pounds Granny Smith apples (about 2 large)
• 1 1/4 pounds Gala apples (about 2 large)
• 2 1/4 pounds Anjou pears (about 3 large)
• 3 tablespoons dark brown sugar
• 3 tablespoons tapioca flour
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1 cup (about 4 1/4 oz.) all-purpose flour
• 1/2 cup coarsely crumbled Biscoff cookies
• 1/2 cup coarsely chopped pecans
• 1/2 cup dark brown sugar
• 1/4 teaspoon kosher salt
• 6 tablespoons (3 oz.) unsalted butter, softened

1. Prepare the Cookie Butter Caramel: Heat butter and brown sugar in a medium saucepan over medium-low, stirring often, until butter and sugar melt. Whisk in cookie butter until melted and combined. Whisk in half-and-half, and cook, whisking constantly, until smooth and heated through. Remove from heat, and stir in salt.

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Taken from www.myrecipes.com/recipe/apple-pear-pie-with-cookie-butter-caramel (may not work)