Cookie Crust Deep-Dish Apple Pie
Total TimePrep: 45 min. + chilling Bake: 40 min.
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.
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.