Cookie Crust Deep-Dish Apple Pie

  Desserts

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.

Cookie Crust Deep-Dish Apple Pie

Average Rating: 3.5

TOTAL TIME: Prep: 45 min. + chilling Bake: 40 min.
YIELD: 15 servings.

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

Instructions

  • 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.

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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