Menu
Deep-Dish Apple Pie Deep-Dish Apple Pie
Cookie Sheet Apple Pie Cookie Sheet Apple Pie
Apple Pie Cookies Apple Pie Cookies
Butter-Crust Apple Pie Butter-Crust Apple Pie
Crumb-Topped Apple Pie Crumb-Topped Apple Pie
Cookie Butter Pie Cookie Butter Pie
Nutty Pie-Crust Cookies Nutty Pie-Crust Cookies
Air-Fryer Cookie Pie Air-Fryer Cookie Pie
Apple Crumble Pie Apple Crumble Pie
Cookie Ice Cream Pie Cookie Ice Cream Pie
Apple Crumb Pie Apple Crumb Pie
Deep-Dish Cherry Pie Deep-Dish Cherry Pie
Deep-Dish Ham Pie Deep-Dish Ham Pie
Caramel Apple Walnut Pie Caramel Apple Walnut Pie
Double-Crust Strawberry Pie Double-Crust Strawberry Pie
Cinnamon Apple Crumb Pie Cinnamon Apple Crumb Pie
Apple-Berry Crumb Pie Apple-Berry Crumb Pie
Deep-Dish Hunter's Pie Deep-Dish Hunter's Pie
Caramel-Pecan Apple Pie Caramel-Pecan Apple Pie
Lattice-Topped Apple Pie Lattice-Topped Apple Pie

Cookie Crust Deep-Dish Apple Pie

4 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 45 min. + chilling Bake: 40 min.

Makes

15 servings

Updated: Nov. 04, 2023
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
Next Recipe

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

  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.


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.