Cookie Crust Deep-Dish Apple Pie
Total Time
Prep: 45 min. + chilling Bake: 40 min.
Yield
15 servings
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, room temperature
- 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
Directions
- 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 portion into a rectangle; cover and refrigerate until firm, about 1 hour.
- Preheat oven to 375°. On waxed paper, roll 1 portion 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 portion 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.
Nutrition Facts
1 piece: 357 calories, 17g fat (10g saturated fat), 74mg cholesterol, 196mg sodium, 49g carbohydrate (26g sugars, 2g fiber), 4g protein.
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
Recipe Creator
Community Cook
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