Best 9 Cookie Crust Deep Dish Apple Pie Recipes

DEEP-DISH APPLE PIE

Steps:

• Place flour in a large bowl; cut in shortening until crumbly. In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed. Shape into a rectangle. Wrap and refrigerate 30 minutes or overnight., Preheat oven to 375°. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to a 13x9-in. baking dish; dot with butter., On a lightly floured surface, roll dough to fit top of pie. Place over filling. Trim and flute edges. In a small bowl, whisk egg with milk; brush over crust. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.

DEEP DISH APPLE PIE

Steps:

• Prepare my pie crust recipe through step 5.
• In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined. Set filling aside as the oven preheats. This gives the filling a chance to rest.
• Preheat oven to 400°F (204°C).
• On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and discard the leftover juices in the bottom of the bowl.
• Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Lattice the pie crust. Crimp or flute the edges to seal.
• Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
• Place the pie onto a large baking sheet and bake for 25 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
• Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.

DEEP-DISH APPLE PIE

Steps:

• Preheat the oven to 400 degrees F.
• Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
• Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
• Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
• Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
• Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

COOKIE CRUST DEEP-DISH APPLE PIE

Steps:

• 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., 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.) , 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., 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.

DEEP-DISH APPLE PIE WITH CRUMBLE TOPPING

Steps:

• Mix 1 1/2 cup flour and 1/2 teaspoon salt together in a large bowl. Rub egg yolks and cold butter into the flour mixture until it forms fine crumbs. Add water a little at a time just until dough starts to form and stick together. Wrap dough with plastic wrap and allow to rest in the refrigerator, about 30 minutes.
• Roll pie dough out on a well-floured surface and place in 9-inch deep-dish pie plate.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine apples, 3/4 cup sugar, 2 tablespoons flour, mulling spices, and pinch of salt in a large bowl; mix well to combine. Place apple mixture in prepared pie shell.
• Cream 1/2 cup softened butter and 1/2 cup sugar together in a bowl with an electric mixer. Stir in 3/4 cup flour, oats, cinnamon, and pinch of salt. Sprinkle the topping mixture over the apples.
• Bake pie in the preheated oven until crust and topping are golden brown and filling begins to bubble, about 1 hour.

AWESOME APPLE PIE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over medium heat. Add apples; toss until coated with butter. Stir in brown sugar, white sugar, lemon juice, 1 1/2 teaspoons cinnamon, 1/2 teaspoon vanilla extract, salt, nutmeg, allspice, and cloves; cook and stir until apples have softened and sugars have melted, about 5 minutes. Bring to a boil.
• Combine water and cornstarch in a bowl. Stir cornstarch mixture into the apple mixture; cook and stir until apple mixture is thickened, about 5 minutes. Remove from heat; cool completely, about 20 minutes.
• Roll out 1 sheet of pie crust on a work surface with a rolling pin; cover with half of the cooled apple mixture. Roll out a second sheet of pie crust with a rolling pin; slice into 1/2-inch wide strips with a sharp knife. Weave pie crust strips together over apple mixture to create a lattice top.
• Flour a round cookie cutter or drinking glass. Press cookie cutter through dough to create 12 round pies. Transfer to a baking sheet.
• Bake in the preheated oven until crust is cooked through a golden brown, about 20 minutes. Transfer to a wire rack to cool, about 10 minutes.
• Repeat with remaining pie crusts and apple mixture; place on a second baking sheet. Bake in the oven until crust is cooked through a golden brown, about 20 minutes.
• Combine confectioners' sugar and 1 teaspoon cinnamon in a mixing bowl; add 1 teaspoon vanilla extract. Stir in milk slowly until desired consistency is reached; drizzle over cooled pies.

BA'S BEST DEEP-DISH APPLE PIE

Steps:

• Pulse flour, sugar, and salt in food processor to combine. Add butter and process until largest pieces of butter are pea-size. Transfer to a large bowl.
• Combine vinegar and 1/2 cup ice water in a small bowl and drizzle over flour mixture, mixing with a fork to combine. Mix until shaggy pieces form, then knead in bowl a couple of times with your hands to bring together into a shaggy dough (it will look quite dry). Transfer large clumps of dough to work surface, drizzle 1 Tbsp. ice water over remaining flour mixture in bowl and knead again to bring it together. Add to dough on work surface. Working with half of the dough, press into a single mass, incorporating dry bits, then pat down to make a 3/4"-thick square. Using a bench scraper or knife, divide dough into 4 pieces. Stack pieces on top of one another, placing any unincorporated dry bits in between layers, and press down to combine. Form dough into a 3/4"-thick disk and wrap tightly in plastic. Repeat with remaining dough. Chill at least 2 hours.
• Toss apples with brown sugar, granulated sugar, lemon juice, cinnamon, salt, allspice, and cardamom in a large bowl to coat. Let apples sit until they start to release their juices, at least 1 hour and up to 3 hours.
• Let dough sit at room temperature 5 minutes to soften. Working one at a time, roll out disks of dough on a lightly floured surface 1/8" thick. Place each on a parchment-lined baking sheet and chill while you prepare the filling.
• Preheat oven to 375°F. Place apple cider in a medium saucepan and scrape in seeds from vanilla bean; add pod. Bring to a boil and cook, whisking occasionally, until reduced by two-thirds. Pour off juices that have accumulated in bowl of apples and add to apple cider. Return to a boil and cook until reduced to about 1/2 cup; remove vanilla pod. Stir cornstarch into 3 Tbsp. water in a small bowl to dissolve, then whisk into apple cider. Cook, whisking constantly, until cider mixture is very thick and bubbling, about 1 minute. Let cool slightly, then scrape over apples; toss to coat.
• Carefully transfer dough round to pie dish. Lift up edges and allow dough to slump down into dish (if too cold to be pliable, let it warm up slightly first). Trim, leaving about 1" overhang. Beat egg with 1 tsp. water in a small bowl and brush over edges of dough. Scrape in apple filling, creating a mound in the center; dot filling with butter. Place remaining dough round over filling. Trim edges of top round, leaving a 1/2" overhang. Fold edge of bottom round up and over; press together to seal. Crimp edge and brush top with remaining egg wash. Sprinkle with demerara sugar and cut a few vents in top. Place pie on a foil-lined rimmed baking sheet and chill in freezer 10 minutes.
• Bake pie until crust is deep golden brown and juices are thick and bubbling, 1 1/2-2 hours (yes: 2 hours!). Transfer pie to a wire rack and let cool at least 4 hours before serving.
• Do Ahead
• Dough can be made 5 days ahead. Keep chilled, or freeze up to 1 month. Pie can be made 1 day ahead. Let cool; store covered with foil at room temperature.

DEEP DISH APPLE PIE WITH ITS OWN CRUST

Steps:

• Fill a 9" pie pan 3/4 full of peeled apple slices.
• Combine sugar and cinnamon and sprinkle over apples.
• Combine the rest of the ingredients and pour over apples.
• Keep topping 2" from edge of pan.
• Bake at 350 degrees for 1 hour.

DEEP-DISH APPLE PIE

Steps:

• Make the crust: In a food processor or stand mixer, mix together the flour, salt and sugar. Add butter and pulse (or mix at medium-low speed) until the pieces are coated with flour. Add 1/2 cup ice water and mix until incorporated. Keep dribbling in ice water, a tablespoon at a time, mixing until the dough just comes together into a lump. It should be moist, but not sticky. Turn out onto a lightly floured surface. (If dough feels wet, use a little extra flour.) Press the dough together, turning over a few times, until smooth and solid.
• Shape into 2 disks, using about 1/3 of the dough for the top crust and the remaining 2/3 for the bottom crust. Wrap separately in plastic wrap and refrigerate at least 1 hour and up to 2 days.
• On a lightly floured surface or nonstick baking mat, roll out the larger disk to about 1/4-inch thickness. The size and shape will depend on your dish. Use the crust to line a large 2 1/2- to 3-quart baking dish, like a 10-inch round or 9-inch square, at least 2 inches deep. Refrigerate while you prepare the apples.
• Make the filling: In a large mixing bowl, combine the apples, sugar, salt, cinnamon, nutmeg, allspice, lemon juice or vinegar, 1 tablespoon Calvados and flour. Toss together until the apples are roughly coated with what looks like wet sand. If filling is dry, add the remaining tablespoon of Calvados. Pour into the pie crust, mounding above the rim, and dot with butter. (If necessary, add more apple pieces to the top. Don't worry about mixing them in.)
• Roll out remaining dough to 1/4-inch thickness (or a bit less) and lay it gently over the fruit. Trim any excess and fold the edges into a thick rim. Crimp, if desired.
• Whisk the egg thoroughly with 1 tablespoon cold water. Brush over the entire top crust, including the edges. Cut 5 or 6 vents on top. Refrigerate pie while the oven heats.
• Place a baking sheet on the middle rack of the oven and heat to 425 degrees. Place pie on baking sheet and bake for 20 minutes. Reduce heat to 375 degrees. Bake another 25 minutes.
• Open the oven and carefully sprinkle the sugar over the surface of the pie. Bake about 10 minutes longer. Look for steam and bubbling juices coming out of the vents, and a well-browned crust, before removing the pie from the oven.
• Let cool at least 1 hour before serving.