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.

If you love the all-American apple pie but want to shake things up a little, you will love this version with a mix of sweet and tart apples and a top crust made with homemade sugar cookies overlapped to make a pretty and sweet crust.

This version of the iconic American dessert has a few creative ways that make this timeless treat taste even better. We start with a regular bottom crust and then totally rethink the top crust by using homemade sugar cookie dough.

This could be the perfect apple pie and is definitely one that’ll bring a smile to everyone’s face and have them asking for seconds.

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• About This Recipe
• Ingredients Notes
• Step-by-Step Instructions
• My Top Tip
• Substitutions & Variations
• Equipment
• Make-Ahead & Storage
• More Great Pie & Pastry Recipes
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About This Recipe

My twist on the American classic apple pie is that I use less sugar in the filling and I top the pie with a sweet cookie crust. You get a little tartness from the apples balanced with the sweetness of the top crust. I also use a frozen pie shell or refrigerated pie crust for the bottom crust to save time and pull this pie together quickly.

For this apple pie, I like to use a Gala, Jonathan, or Honeycrisp apple because their baking time is about 15 minutes less than a harder and denser apple like the Granny Smith.

But, if you like a bit more tartness to the filling go ahead and use Grannies. Just cook them a bit after peeling and cutting but before you sweeten and spice the filling.

So, let's cook!

Ingredients Notes

Here's what you need to make this apple pie:

Bottom Crust:

• 9” Pie Crust - (not shown) You will need a single pie crust that is frozen, refrigerated, or homemade.

Filling:

• Fresh Apples - I like to use sweet/tart apples like Gala, Jonathan, or Honeycrisp for this apple pie. You will need at least 6 cups of sliced apples for a regular-sized pie and 8 cups for a deep-dish pie.
• White Granulated Sugar - Just simple white sugar will sweeten the filling perfectly.
• Instant Tapioca - I use instant tapioca to thicken the juices of the apples as the pie bakes.
• Cinnamon - Cinnamon is the classic warm baking spice for an apple pie.
• Nutmeg - Freshly Grated is best to add an extra layer of flavor to the filling.

Sweet Cookie Crust:

• Salted Butter - This cookie crust has butter for a rich flavor. I prefer salted butter because I generally have it in the fridge.
• White Granulated Sugar - White sugar has the right moisture content for the crust. Do not substitute.
• Large Egg - You must use a large egg for this recipe. Do not substitute an extra-large or a medium.
• Vanilla Extract - You can use real vanilla extract or imitation. The flavor will still be great!
• Heavy Cream - A little heavy cream will make the crust come together easily.
• All-Purpose Flour - For an accurate measurement for this recipe, be sure to sift the flour before measuring. You will then sift the measured flour with salt which helps this dough mix quickly.
• Salt - A little salt makes sweet things seem a little sweeter.

For the Pastry Wash:

• Large Egg
• Milk or Cream

I like a heavy pastry wash of 1 whole egg beaten with a little cream for this pie. This wash gives the pie a nice golden color and helps the sparkling sugar stick to the cookie crust. Check out my Pastry Washes Comparison Chart to learn more about various pastry washes and how they improve baked goods.

You will also need sugar to sprinkle over the cookie crust. My favorite is:

• White Sparkling Decorative Sugar

Please see the recipe card for the exact quantities.

Step-by-Step Instructions

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 lined pie pan on a baking sheet.

Make the Cookie Crust. Cream together butter and sugar. Add egg, vanilla, and milk and beat well. Sift together flour and salt and add to the creamed mixture. Stir just until the dough comes away from the sides of the bowl and forms a ball. Set cookie dough aside.

Make the Apple Filling. Peel, core, and cut apples. In a large bowl mix together the apples, sugar, instant tapioca, cinnamon, and nutmeg. Let the filling stand for 15 minutes to allow the juices to thicken. While the filling thickens, make the cookie crust and the pastry wash.

Make Pastry Wash. In a small bowl whisk together or beat with a fork, the egg and cream to make the pastry wash. Set aside for later.

Cut the 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. Starting at the pie’s edge, arrange the cookies on top of apples decoratively. Scraps can be rerolled and cut as needed.

Fill Pie. Place the pie shell on a baking sheet. Spoon the apple filling into bottom crust pressing well into the pan. Mound the apple filling in the center and taper to the sides of the pan.

Fold the edges of the crust up and over the filling and brush with the pastry wash.

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.

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.

Serve and enjoy plain, with whipped cream, or vanilla ice cream.

My Top Tip

♡ My very best tip for this pie is to add a few blackberries to the pie filling as stated below. Blackberries make this pie extra special!

Equipment

I prefer to use a stand mixer to make the sweet cookie dough. However, you can use a hand mixer or beat the ingredients by hand.

Make-Ahead & Storage

Cover the pie in plastic wrap or aluminum foil and it will keep in the refrigerator for up to 4 days. If desired, reheat slices of the pie gently in the oven or microwave.

More Great Pie & Pastry Recipes

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