Apple and cherry, are my favorite pies ever. Simple, not too sweet when done right. The perfect texture of soft fruit with a crunch of crust! Every time I make a pie, I search out a new recipe. Fruit pie fillings are pretty consistent for the most part without a lot of change. When you’re trying to stay true to a classic pie, you aren’t thinking of anything crazy or over the top, just really great taste and texture. Pie recipe searching…no more!! At least for the crust anyways. I can’t imagine how amazing this would be with a vanilla pudding pie!
Pie crust. Ugh. Something everyone struggles with at some point, and something that everyone has their preference on. Thin, thick, flaky, pre-baked, ect. Well I found a new one…a new, absolutely, awesome, new one. It’s basically an oatmeal cookie for a crust, with the same cookie streusel topping. Like, seriously. Apple Pie Cookie.
Best part of this recipe…you don’t have to pre-make your crust, no rolling, shaping, or messing with dough. Fool-proof!! I just love it. For those who don’t like baking, or think they can’t, it’s easy, quick, and time-to-table in less than an hour. Even a great last-minute dessert! What more do you want, cookies with your pie? Wait- it’s that too.
I wish I could take all the credit for this recipe, but…I can’t. I first viewed then adapted this recipe from Six Sisters: The Best Dutch Apple Pie. Please try this, share it with your friends…then dump ice cream over the top!
Cookie Crust Apple Pie
2 cups all-purpose flour
1 cup light brown sugar, packed
3/4 cup butter, melted
3/4 cup oats (I used quick oats)
2/3 cup white sugar
3 tablespoons cornstarch
1 cups cold water
4 apples, diced in 1 inch cubes (I used Braeburn)
1 teaspoons vanilla extract
1/4 tsp cinnamon
1. Preheat oven to 375
2. Combine flour, brown sugar, butter, and oats. Measure out 1 1/4 cup of the mixture and set aside to use as topping.
3. Press remaining crumb mixture into a 9” ungreased pie pan. I used my right hand to press, and my left hand as a guide to push the crust up against to make an event line on the rim working the crust up the sides.
4. In a saucepan over medium high heat, mix together the sugar, cornstarch and water until smooth. Stir continuously while bringing to a boil for about a minute or thickened. This will happen very quickly!
5. Remove pan from heat and stir in the diced apples, cinnamon, and vanilla.
6. Dump covered apples into the pie pan and top with the reserved crumb mixture.
7. Bake for 40-50 minutes or until the streusel on top starts to turn golden brown.