• Desserts & Sweets,  Pies & Tarts,  Recipes

    Apple Pie with Sweet Cookie Crust

    How can you improve on the classic American apple pie? Top it with a sweet cookie crust and sparkling white sugar!

    Apple Pie with Sweet Cookie Crust on a Pedestal Stand
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    5 from 2 votes

    Apple Pie with Sweet Cookie Crust

    Encharted Cook | Jan Nunes
    How can you improve on the classic American apple pie? Top it with a sweet cookie crust and sparkling white sugar!
    Prep Time40 mins
    Cook Time1 hr 10 mins
    Total Time1 hr 50 mins
    Course: Dessert
    Servings: 8
    (Tap or Hover to Scale Servings)

    Ingredients

    Bottom Crust:

    • 1 Frozen 9” Pie Crust

    Filling:

    • 8 Cups Apples,, like Gala, Jonathan, or Honeycrisp, Peeled, Sliced, and Chopped
    • 1 Cup Blackberries,, Optional
    • ½ Cup Sugar
    • 1/4 Cup Instant Tapioca
    • 1 Tablespoon Cinnamon
    • 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 oven to 425° F.
    • Bottom Crust:
    • Remove frozen pie crust from freezer and thaw.

    Filling:

    • Peel, core, and cut apples. In a large bowl mix together apples (and optional blackberries), sugar, instant tapioca, cinnamon, and nutmeg. Let stand 15 minutes to allow juices to thicken. While filling stands to thicken, make cookie crust.

    Cookie Crust:

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

    Pastry Wash:

    • Whisk together or beat with a fork, the egg and cream to make the pastry wash.

    Assembly:

    • Place pie shell on baking sheet.
    • 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)
    • Spoon apple filling into bottom crust pressing well into the pan. Mound apples in the center and taper to the sides of the pan.
    • Starting at the pie’s edge, arrange cookies on top of apples decoratively. Scraps can be rerolled and cut as needed.
    • Brush cookie crust with pastry wash and sprinkle generously with decorative white sugar.
    • Cover pie completely with a tent of aluminum foil.
    • Bake pie 55 minutes. Remove aluminum tent and continue to bake an additional 12 to 15 minutes until crust is golden brown. Remove pie from oven and cool on a wire rack.
    • Pie is delicious served warm or cool.

    Nutrition

    Calories: 623kcal | Carbohydrates: 102g | Protein: 7g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 500mg | Potassium: 240mg | Fiber: 6g | Sugar: 51g | Vitamin A: 630IU | Vitamin C: 9.6mg | Calcium: 47mg | Iron: 2.9mg
    All nutritional information on this site is an estimate. Your results may vary.
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  • Desserts & Sweets,  Pies & Tarts,  Recipes

    Apple and Berry Rustic Tart

    Apple and Berry Rustic Tart can be easily made in 20 minutes. So very delicious with your choice of fruits, spices, and even herbs!  A rustic tart is a great way to make a simple but elegant winter fruit dessert. 

    Apple and Berry Rustic Tart on a White Plate
    Apple and Berry Rustic Tart on a White Plate
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    5 from 1 vote

    Apple and Berry Rustic Tart

    Encharted Cook | Jan Nunes
    Apple and Berry Rustic Tart can be easily made in 20 minutes. So very delicious with your choice of fruits, spices, and even herbs!  A rustic tart is a great way to make a simple but elegant winter fruit dessert. 
    Prep Time20 mins
    Cook Time40 mins
    Total Time1 hr
    Course: Dessert
    Servings: 6
    (Tap or Hover to Scale Servings)

    Ingredients

    Crust

    • 1 Refrigerated Pie Crust, (or Homemade Crust)

    Filling

    • 2 Granny Smith Apples or Bartlett Pears,, Peeled, Cored, and Chopped
    • 9 oz Blackberries, Raspberries, or Blueberries
    • 2 T Lemon Juice
    • ¼ C Granulated Sugar
    • 2 T Corn Starch or Arrowroot
    • ½ t Ground Coriander or Cinnamon
    • ½ t Freshly Ground Nutmeg

    Finish

    • 1 Egg White
    • 3 T White Sparkling Sugar,, Turbinado Sugar, or Pearl Sugar

    Garnish

    • 1 T Powered Sugar

    Instructions

    • Preheat oven to 350° F.
    • Following manufacturer’s directions, unroll 1 pie crust and place on a large parchment lined baking sheet.
    • In a medium sized bowl gently mix filling ingredients. Spoon filling into a mound in the center of pie crust leaving a 1 ½” border uncovered with fruit. Fold crust border up and slightly over filling. Gently press overlapping crust to seal.
    • In a small bowl, beat egg white with a whisk until frothy. Brush exposed crust with egg white and sprinkle with chosen sugar.
    • Bake 40” to 50” or until crust is golden brown and fruit is tender when pierced with a fork.
    • Cool and transfer tart to serving dish.
    • Dust tart with powdered sugar for extra beauty.

    Recipe Notes

    •  Nutrition Facts are Estimations

    Nutrition

    Calories: 257kcal | Carbohydrates: 45g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Sodium: 125mg | Potassium: 169mg | Fiber: 4g | Sugar: 24g | Vitamin A: 125IU | Vitamin C: 13.7mg | Calcium: 24mg | Iron: 1.1mg
    All nutritional information on this site is an estimate. Your results may vary.
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