Cookie Crust Deep Dish Apple Pie

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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 (filling)

2 tablespoons all-purpose flour (filling)

1 teaspoon ground cinnamon (filling)

8 cups sliced peeled Granny Smith apples (filling)

2 tablespoons butter, cubed (filling)

1 large egg white (topping)

1/4 cup finely chopped pecans (topping)


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.

Bon Appetit!

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