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 that has a mix of sweet and tart apples and a top crust that is basically a sugar cookie 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 the crust, add some unique ingredients to the classic filling, and then totally rethink the top crust.
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.
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. To make this recipe quicker to make, I use a frozen pie shell or refrigerated pie crust for the bottom crust.
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 and before you make the filling. Oh… I almost forgot. I had about of cup of blackberries in the fridge that looked so good I added them to my filling… which is totally optional.
So, let's cook!
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📖 Recipe
Apple Pie with Sweet Cookie Crust
Ingredients
Bottom Crust:
- 1 Frozen 9” Pie Crust , or Single Homemade Pie Crust
Filling:
- 8 Cups Apples, Peeled, Sliced, and Chopped, like Gala, Jonathan, or Honeycrisp
- 1 Cup Blackberries, (Optional)
- ½ Cup Sugar
- ¼ Cup Instant Tapioca
- 1 Tablespoon Cinnamon, or Cardamom
- 1 Teaspoon Nutmeg, Freshly Grated
Sweet Cookie Crust:
- ½ Cup Butter
- ¾ Cup Sugar
- 1 Egg, Slightly Beaten
- 1 Teaspoon Vanilla Extract
- 2 Tablespoons of Milk or Cream
- 2 ½ Cups Flour, Sifted
- 1 Teaspoon Salt
Pastry Wash:
- 1 Large Egg
- 2 Tablespoons Cream or Milk
- ¼ Cup White Sparkling Decorative Sugar
Instructions
- Preheat and Thaw. Preheat oven to 425°F/218°C. Remove frozen pie crust from freezer and thaw.1 Frozen 9” Pie Crust
- Make the Apple Filling. Peel, core, and cut apples. In a large bowl mix together apples (and optional blackberries), sugar, instant tapioca, cinnamon, and nutmeg. Let the filling stand for 15 minutes to allow the juices to thicken. While the filling stands to thicken, make the cookie crust.8 Cups Apples, Peeled, Sliced, and Chopped, 1 Cup Blackberries, ½ Cup Sugar, ¼ Cup Instant Tapioca, 1 Tablespoon Cinnamon, 1 Teaspoon Nutmeg
- Make 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 dough aside.½ Cup Butter, ¾ Cup Sugar, 1 Egg, 1 Teaspoon Vanilla Extract, 2 Tablespoons of Milk or Cream, 2 ½ Cups Flour, 1 Teaspoon Salt
- Make Pastry Wash. In a small bowl whisk together or beat with a fork, the egg and cream to make the pastry wash.1 Large Egg, 2 Tablespoons Cream or Milk
- Assemble the Pie. Place the defrosted pie shell on a baking sheet.
- Add Filling. 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.
- 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)
- Add Top Crust. Starting at the pie’s edge, arrange cookies on top of apples decoratively. Scraps can be rerolled and cut as needed.
- Add Pastry Wash and Sugar. Brush cookie crust with pastry wash and sprinkle generously with decorative white sugar.¼ Cup White Sparkling Decorative Sugar
- Bake. Cover the pie completely with a tent of aluminum foil and bake the pie for 55 minutes. Remove the aluminum tent and continue to bake for an additional 12 to 15 minutes or until the crust is golden brown. Remove the pie from the oven and cool it on a wire rack.
Nutrition Per Serving
All nutritional information on this site is an estimate. Your results may vary.
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