Why I Love This Recipe

I love how the cookie crust adds an extra layer of sweetness and texture to the pie. It’s crisp on the edges, soft in the center, and sturdy enough to hold up to the juicy apple filling. The deep-dish style means I can really pack in the apples, so every bite is full of flavor. I also enjoy that it’s easier to make than traditional pastry since I just press the cookie dough into the pan. It’s a comforting, crowd-pleasing dessert that feels a little extra special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cookie Crust:

  • 1/2 cup unsalted butter, softened

  • 1/2 cup granulated sugar

  • 1/2 cup brown sugar

  • 1 egg

  • 1 teaspoon vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

For the Apple Filling:

  • 6 large apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced

  • 1/2 cup brown sugar

  • 1/4 cup granulated sugar

  • 2 tablespoons all-purpose flour

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon allspice (optional)

  • 1 tablespoon lemon juice

  • 2 tablespoons butter, cut into small cubes

Directions

  1. I preheat the oven to 350°F (175°C) and grease a deep-dish pie pan or springform pan.

  2. To make the cookie crust, I cream together the softened butter and sugars until light and fluffy. I beat in the egg and vanilla, then mix in the flour, baking soda, and salt until a soft dough forms.

  3. I press the dough evenly into the bottom and up the sides of the pie pan to form the crust. I chill it in the fridge while I prepare the filling.

  4. For the apple filling, I toss the sliced apples with both sugars, flour, cinnamon, nutmeg, allspice, and lemon juice until well coated.

  5. I spoon the apple mixture into the prepared cookie crust and dot the filling with small cubes of butter.

  6. I cover the pie loosely with foil and bake for 40 minutes. Then I remove the foil and bake for another 20–25 minutes, until the apples are tender and the crust is golden brown.

  7. I let the pie cool for at least 30 minutes before slicing so the filling can set.

Servings and Timing

This pie makes about 8–10 slices. It takes around 25 minutes to prep and about 1 hour to bake, so I usually plan for a little over 1 1/2 hours total (plus cooling time).

Variations

Sometimes I mix in a handful of chopped pecans or walnuts with the apple filling for crunch. If I’m craving extra indulgence, I sprinkle chocolate chips into the cookie crust before baking or drizzle caramel sauce over the finished pie. For a festive touch, I add dried cranberries to the apple mixture for tartness.

Storage/Reheating

I store leftover pie covered in the fridge for up to 4 days. To reheat, I warm slices in the oven at 325°F for about 10 minutes or in the microwave for 20–30 seconds. This pie also freezes well—I wrap it tightly and freeze for up to 2 months, then thaw overnight in the fridge before reheating.

FAQs

What type of apples work best for this pie?

I like using a mix of Granny Smith for tartness and Honeycrisp for sweetness. Any firm apple that holds its shape works well.

Can I make the crust ahead of time?

Yes, I can prepare the cookie crust up to 2 days in advance and keep it chilled until I’m ready to fill and bake.

Do I need to pre-bake the cookie crust?

No, the crust bakes along with the filling. It comes out golden and crisp without pre-baking.

Can I use store-bought cookie dough?

Yes, if I’m short on time, I press refrigerated sugar cookie dough or chocolate chip cookie dough into the pan as a quick shortcut.

Can I make this pie dairy-free?

Yes, I use plant-based butter for the crust and filling, and it still turns out delicious.

Conclusion

Cookie Crust Deep-Dish Apple Pie is a creative and comforting dessert that combines the best parts of cookies and pie. I love how it balances sweet, spiced apples with a soft yet sturdy cookie base. Whether I’m serving it at a holiday gathering or making it for a cozy weekend bake, this pie always earns compliments and happy smiles.

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Cookie Crust Deep-Dish Apple Pie

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  • Author: Mia
  • Total Time: 1 hour 25 minutes
  • Yield: 8–10 servings
  • Diet: Vegetarian
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Description

This rich, bakery-style pie features layers of sweet cinnamon apples baked inside a thick, golden cookie crust. The ultimate dessert for fall or holidays.

Ingredients

For the Cookie Crust:

1 cup unsalted butter, softened

¾ cup brown sugar

½ cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

Optional: 1 cup mini chocolate chips or white chocolate chips (for extra decadence)

For the Apple Pie Filling:

6 cups thinly sliced apples (such as Granny Smith or Honeycrisp)

⅓ cup brown sugar

¼ cup granulated sugar

1½ teaspoons cinnamon

¼ teaspoon nutmeg

1 tablespoon lemon juice

2 tablespoons flour or cornstarch (to thicken)

1 tablespoon butter (to dot on top before baking)

Instructions

Prepare the Apple Filling:
In a large bowl, toss sliced apples with brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, and flour/cornstarch. Set aside.

Make the Cookie Crust:
Preheat oven to 350°F (175°C). Grease a 9-inch deep-dish pie pan or springform pan.
In a large mixing bowl, cream together butter and sugars until light and fluffy.
Beat in eggs and vanilla.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture.
Fold in chocolate chips if using.

Assemble the Pie:
Press about ⅔ of the cookie dough into the bottom and up the sides of the prepared pan to form the crust.
Fill with the apple mixture and spread evenly.
Dot the top with small pieces of butter.
Crumble remaining cookie dough over the top of the apples.

Bake:
Bake for 55–65 minutes, or until the crust is golden and the filling is bubbling.
If needed, cover loosely with foil during the last 15–20 minutes to prevent over-browning.

Cool and Serve:
Let pie cool for at least 1 hour before slicing to allow the filling to set. Serve warm with vanilla ice cream or whipped cream.

Notes

You can make the dough in advance and chill it for easier pressing.

Add chopped nuts like pecans or walnuts to the filling for extra crunch.

Great served warm, but holds its shape better when cooled.

  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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