Introduction
Are you ready to indulge in a delightful dessert that combines the sweet and tangy flavors of apples with the buttery goodness of a sugar cookie crust? Look no further than apple pie with a sugar cookie crust! This delectable treat is the perfect blend of classic apple pie and the irresistible sweetness of a sugar cookie. Whether you’re a seasoned baker or just starting out, this recipe is sure to impress your friends and family. So, let’s gather our ingredients and get baking!
Ingredients
For the sugar cookie crust:
– 2 1/2 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 1/4 teaspoon almond extract (optional)
– Additional flour for rolling
For the apple filling:
– 6-7 medium-sized apples, peeled, cored, and thinly sliced
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 2 tablespoons lemon juice
– 2 tablespoons unsalted butter, cut into small pieces
Steps
1. Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish and set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt for the sugar cookie crust. Set aside.
3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and almond extract, if using.
4. Gradually add the dry ingredients to the butter-sugar mixture, mixing until just combined. The dough should come together and be slightly sticky. If it’s too sticky to handle, you can refrigerate it for 15-30 minutes.
5. Lightly flour a clean surface and roll out two-thirds of the sugar cookie dough into a circle large enough to fit the bottom and sides of the pie dish. Gently transfer the dough to the greased pie dish, pressing it into the bottom and sides.
6. In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, salt, and lemon juice for the apple filling. Toss until the apples are evenly coated.
7. Pour the apple filling into the prepared sugar cookie crust, spreading it out evenly. Dot the top with small pieces of butter.
8. Roll out the remaining one-third of the sugar cookie dough and cut it into strips or shapes to create a lattice or decorative top for the pie. Arrange the strips or shapes on top of the apple filling.
9. Bake the apple pie for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to brown too quickly, cover them with aluminum foil.
10. Remove the pie from the oven and allow it to cool for at least 1 hour before serving. This will help the filling set and make for easier slicing.
Variations
If you’re looking to add your own twist to this apple pie with a sugar cookie crust, here are a few variations you can try:
– Add a streusel topping made from a mixture of flour, brown sugar, and butter for extra crunch.
– Mix in some raisins, dried cranberries, or chopped nuts for added texture and flavor.
– Experiment with different types of apples, such as Granny Smith, Honeycrisp, or Fuji, to create unique flavor profiles.
– Drizzle a caramel sauce over the top of the pie for a decadent finish.
Tips
Here are a few tips to ensure your apple pie with a sugar cookie crust turns out perfectly:
– Use a mix of tart and sweet apples for a well-balanced flavor.
– Be sure to slice the apples thinly and evenly to ensure even cooking.
– If you prefer a softer apple filling, pre-cook the apples slightly before adding them to the sugar cookie crust.
– Allow the pie to cool completely before slicing to ensure the filling sets properly.
– Serve the pie warm with a scoop of vanilla ice cream for an extra special treat.
Conclusion
Apple pie with a sugar cookie crust is a delightful twist on a classic dessert. The combination of the sweet and buttery sugar cookie crust with the tart and juicy apple filling is a match made in dessert heaven. Whether you’re serving it at a holiday gathering or enjoying it as a weeknight treat, this recipe is sure to be a crowd-pleaser. So, grab your apron and get ready to bake up a delicious apple pie with a sugar cookie crust that will have everyone coming back for seconds!
FAQs
Can I use store-bought sugar cookie dough for the crust?
While you can certainly use store-bought sugar cookie dough, making your own from scratch will give you the best flavor and texture.
Can I make this pie ahead of time?
Absolutely! You can prepare the sugar cookie crust and apple filling in advance, then assemble and bake the pie when you’re ready to serve.
How should I store any leftovers?
Any leftover apple pie with a sugar cookie crust can be stored in an airtight container at room temperature for up to 2 days. If you prefer to keep it longer, store it in the refrigerator for up to 5 days.
Can I freeze this pie?
Yes, you can freeze the pie before or after baking. If freezing before baking, assemble the pie and wrap it tightly in plastic wrap and aluminum foil. When ready to bake, allow it to thaw in the refrigerator overnight before baking as directed. If freezing after baking, allow the pie to cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight and reheat in a preheated oven at 325°F (163°C) for about 20-30 minutes, or until warmed through.
apple pie with sugar cookie crust
A delightful dessert that combines the sweet and tangy flavors of apples with the buttery goodness of a sugar cookie crust. This delectable treat is the perfect blend of classic apple pie and the irresistible sweetness of a sugar cookie.
Ingredients
-
2 1/2 cups all-purpose flour
-
1/2 teaspoon baking powder
-
1/4 teaspoon salt
-
1 cup unsalted butter, softened
-
1 1/2 cups granulated sugar
-
2 large eggs
-
2 teaspoons vanilla extract
-
1/4 teaspoon almond extract (optional)
-
6-7 medium-sized apples, peeled, cored, and thinly sliced
-
1/2 cup granulated sugar
-
1/4 cup all-purpose flour
-
1 teaspoon ground cinnamon
-
1/4 teaspoon ground nutmeg
-
1/4 teaspoon salt
-
2 tablespoons lemon juice
-
2 tablespoons unsalted butter, cut into small pieces
-
Additional flour for rolling
Directions
-
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish and set aside.
-
In a medium bowl, whisk together the flour, baking powder, and salt for the sugar cookie crust. Set aside.
-
In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and almond extract, if using.
-
Gradually add the dry ingredients to the butter-sugar mixture, mixing until just combined. The dough should come together and be slightly sticky. If it's too sticky to handle, you can refrigerate it for 15-30 minutes.
-
Lightly flour a clean surface and roll out two-thirds of the sugar cookie dough into a circle large enough to fit the bottom and sides of the pie dish. Gently transfer the dough to the greased pie dish, pressing it into the bottom and sides.
-
In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, salt, and lemon juice for the apple filling. Toss until the apples are evenly coated.
-
Pour the apple filling into the prepared sugar cookie crust, spreading it out evenly. Dot the top with small pieces of butter.
-
Roll out the remaining one-third of the sugar cookie dough and cut it into strips or shapes to create a lattice or decorative top for the pie. Arrange the strips or shapes on top of the apple filling.
-
Bake the apple pie for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to brown too quickly, cover them with aluminum foil.
-
Remove the pie from the oven and allow it to cool for at least 1 hour before serving. This will help the filling set and make for easier slicing.
