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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cookie Crust Deep-Dish Apple Pie Recipe

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This recipe for Cookie Crust Deep-Dish Apple Pie is from The LaMora Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter, softened
½ cup sugar
½ tsp. salt
3 large egg yolks, room temperature
1 tsp. vanilla extract
3 T sour cream
3 cups flour

FILLING
1 cup sugar
2 T flour
1 tsp. cinnamon
8 cups sliced peeled Granny Smith apples
2 T butter, cubed

TOPPING
1 large egg white
¼ cup finely chopped pecans
Directions:
Directions:
1. Beat butter, sugar, and salt until blended; beat in egg yolks and vanilla. Beat in sour cream. Gradually beat in flour. Divide dough in half. Shape each portion into a rectangle; cover and refrigerate until firm, about an hour.

2. Preheat oven to 375ºF. On waxed paper, roll 1 portion of dough into a 14 x 10-inch rectangle. Transfer to a greased 13 x 9-inch baking pan; press onto bottom and ½ inch up sides of dish.

3. For filling, mix sugar, flour, and cinnamon; toss with apples. Place in crust; dot with butter. On waxed paper, roll remaining portion dough into a 14 x 10-inch rectangle; place over filling. Pinch edges to seal.

4. Whisk egg white until frothy; brush over top. Sprinkle with pecans. Cut slits in top crust. Bake on a lower oven rack until golden brown, 40-45 minutes. Cool on a wire rack.

 

 

 

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