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
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
Reviews
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.