Apple Pie with Sweet Cookie Crust
Apple Pie with Sweet Cookie Crust is filled with semi-sweet apples and topped with a sweet crust with sparkling white sugar.
- Prep time
- 40 min
- Cook time
- 1 hr 10 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 9” Pie Crust (Frozen, Refrigerated, or Single Homemade Pie Crust)
- 6 to 8 Cups Apples, Peeled, Sliced, and Cut (Gala, Jonathan, or Honeycrisp )
- ½ Cup Sugar
- 3 Tablespoons Instant Tapioca
- 2 Teaspoons Cinnamon (or Cardamom)
- ½ Teaspoon Nutmeg (Freshly Grated)
- ½ Cup Salted Butter
- ¾ Cup White Granulated Sugar
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
- 2 Tablespoons Heavy Cream
- 2 ½ Cups All-Purpose Flour (Sifted)
- 1 Teaspoon Salt
- 1 Large Egg
- 2 Tablespoons Heavy Cream
- 2 Tablespoons White Sparkling Decorative Sugar
Instructions
- 1
Preheat and Prepare Pie Pan. Preheat oven to 425°F/218°C. Remove frozen pie crust from freezer and thaw or ease a refrigerated or homemade pie crust into a 9" pie pan. Place pastry lined pie pan on a baking sheet.
- 2
Make the Cookie Crust. Cream together butter and sugar. Add egg, vanilla, and cream and beat well. Sift together flour and salt and add to the creamed mixture. Stir, slowly, until the dough comes away from the sides of the bowl and forms a ball. Set cookie dough aside.
- 3
Make the Apple Pie Filling. Peel, core, and cut apples. In a large bowl mix together apples, sugar, instant tapioca, cinnamon, and nutmeg.
- 4
Make Pastry Wash. In a small bowl whisk together or beat with a fork, the egg and cream to make the pastry wash.
- 5
Cut Cookie Crust. Roll out sweet cookie crust ¼ inch thick and cut with a decorative cutter. My favorite is a 2-inch scalloped round biscuit/cookie cutter and I cut out 19 circles.
- 6
Fill the Pie. Spoon the apple filling into bottom crust pressing well into the pan. Mound apples in the center and taper to the sides of the pan.Fold the edge of the pastry over the filling and brush it with the pastry wash.
- 7
Add Top Crust and Pastry Wash. Starting at the pie’s edge, arrange cookies on top of the apples overlapping slightly and decoratively.Brush cookie crust with pastry wash and sprinkle generously with white sparkling sugar.
- 8
Bake. Cover the pie completely with a tent of aluminum foil and bake the pie for 60 to 75 minutes or until the apples are tender when pierced by a fork or toothpick.Remove the aluminum tent and continue to bake for an additional 10 to 14 minutes or until the top crust is golden brown. Remove the pie from the oven and let it cool on a wire rack.