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 TimePrep: 45 min. + chilling Bake: 40 min.
- 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.
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