Cookie Crust Deep-Dish Apple Pie Recipe

Cookie Crust Deep-Dish Apple Pie Recipe
Cookie Crust Deep-Dish Apple Pie Recipe photo by Taste of Home
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Cookie Crust Deep-Dish Apple Pie Recipe

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One of my favorite make-and-take desserts, this deep-dish pie is based on an old Hungarian recipe that's popular in this part of Ohio. The easy cookie crust is the best part. —Diane Shipley, Mentor, Ohio
MAKES:
15 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 40 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 40 min.

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 3 tablespoons sour cream
  • 3 cups all-purpose flour
  • FILLING:
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 8 cups sliced peeled Granny Smith apples
  • 2 tablespoons butter, cubed
  • TOPPING:
  • 1 large egg white
  • 1/4 cup finely chopped pecans

Directions

Beat butter, sugar and salt until blended; beat in egg yolks and vanilla. Beat in sour cream. Gradually beat in flour. Divide dough in half. Shape each into a rectangle; wrap in plastic. Refrigerate until firm, about 1 hour.
Preheat oven to 375°. On waxed paper, roll one half of dough into a 14x10-in. rectangle. Transfer to a greased 13x9-in. pan; press onto bottom and 1/2 in. up sides of pan. (Dough may crack; pinch together to patch.)
For filling, mix sugar, flour and cinnamon; toss with apples. Place in crust; dot with butter. On waxed paper, roll remaining dough into a 14x10-in. rectangle; place over filling. Pinch edges to seal.
Whisk egg white until frothy; brush over top. Sprinkle with pecans. Cut slits in top crust. Bake on a lower oven rack until golden brown, 40-45 minutes. Cool on a wire rack. Yield: 15 servings.


Test Kitchen Tips
  • Use a gentle touch when brushing the egg white over the top crust; the dough is delicate.
  • Some juices from the filling might ooze out during baking, and that's OK. Consider it a caramelly bonus.
  • Originally published as Cookie Crust Deep-Dish Apple Pie in Simple & Delicious October/November 2017

    Nutritional Facts

    1 piece: 357 calories, 17g fat (10g saturated fat), 74mg cholesterol, 196mg sodium, 49g carbohydrate (26g sugars, 2g fiber), 4g protein.

    • 1 cup butter, softened
    • 1/2 cup sugar
    • 1/2 teaspoon salt
    • 3 large egg yolks
    • 1 teaspoon vanilla extract
    • 3 tablespoons sour cream
    • 3 cups all-purpose flour
    • FILLING:
    • 1 cup sugar
    • 2 tablespoons all-purpose flour
    • 1 teaspoon ground cinnamon
    • 8 cups sliced peeled Granny Smith apples
    • 2 tablespoons butter, cubed
    • TOPPING:
    • 1 large egg white
    • 1/4 cup finely chopped pecans
    1. Beat butter, sugar and salt until blended; beat in egg yolks and vanilla. Beat in sour cream. Gradually beat in flour. Divide dough in half. Shape each into a rectangle; wrap in plastic. Refrigerate until firm, about 1 hour.
    2. Preheat oven to 375°. On waxed paper, roll one half of dough into a 14x10-in. rectangle. Transfer to a greased 13x9-in. pan; press onto bottom and 1/2 in. up sides of pan. (Dough may crack; pinch together to patch.)
    3. For filling, mix sugar, flour and cinnamon; toss with apples. Place in crust; dot with butter. On waxed paper, roll remaining dough into a 14x10-in. rectangle; place over filling. Pinch edges to seal.
    4. Whisk egg white until frothy; brush over top. Sprinkle with pecans. Cut slits in top crust. Bake on a lower oven rack until golden brown, 40-45 minutes. Cool on a wire rack. Yield: 15 servings.


    Test Kitchen Tips
  • Use a gentle touch when brushing the egg white over the top crust; the dough is delicate.
  • Some juices from the filling might ooze out during baking, and that's OK. Consider it a caramelly bonus.
  • Originally published as Cookie Crust Deep-Dish Apple Pie in Simple & Delicious October/November 2017

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