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Cookie Crust Deep-Dish Apple Pie

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
  • Total Time
    Prep: 45 min. + chilling Bake: 40 min.
  • Makes
    15 servings


  • 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
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 8 cups sliced peeled Granny Smith apples
  • 2 tablespoons butter, cubed
  • 1 large egg white
  • 1/4 cup finely chopped pecans


  • 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.

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

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    Average Rating:
    • Maryanna
      Sep 14, 2020

      Final product was fantastic although time consuming. Minor changes made included using Paula Red apples (tart), halving the sugar in the cookie crust and apples, and doubling the cinnamon.

    • Carol
      Sep 12, 2020

      Not sure where to start. As I began spreading half the dough in a 9x13 it became apparent the dough was too thin so I switched it to a 9” deep dish pie plate. Refrigerated the dough as suggested but it hardened to the point that it couldn’t be rolled out. Had to let it warm up then if course it was sticky and needed a lot of flour to roll out the top. I pressed it into the bottom as suggested. After all the rigamarole I sealed up the pie without adding the 2T of butter. Shouldn’t make much difference. It’s baking now. I suspect it’ll taste good but the dough volume and top/bottom crust ratios being off caused a whole lot of rework and a big mess. Next time I’ll just make a pie.