Snickerdoodle Crusted Apple Pie: A Cozy Twist on a Classic Dessert
There’s something undeniably comforting about apple pie. The warm, spiced apples nestled under a golden, flaky crust evoke feelings of home, hearth, and happy memories. But what if we could elevate this classic dessert to a whole new level of cozy deliciousness? Enter the Snickerdoodle Crusted Apple Pie – a delightful fusion of traditional apple pie filling with the irresistible cinnamon-sugar charm of snickerdoodle cookies. This pie boasts a buttery, slightly chewy snickerdoodle crust that complements the sweet-tart apple filling perfectly, creating a symphony of textures and flavors that will have everyone begging for seconds.
This isn’t just another apple pie recipe; it’s an experience. It’s the warm aroma filling your kitchen, the anticipation as the pie bakes, and the sheer joy of taking that first bite. So, grab your apron, preheat your oven, and let’s embark on a baking adventure that will transform your apple pie game forever!
## Why Snickerdoodle Crust?
You might be wondering, why snickerdoodle crust? Well, the answer is simple: it’s absolutely divine! The snickerdoodle crust offers a unique twist on the traditional pie crust, adding a delightful sweetness and a hint of cinnamon that pairs beautifully with the apples. The slightly chewy texture of the snickerdoodle crust also provides a wonderful contrast to the soft, tender apples, making each bite an explosion of flavor and texture.
Furthermore, the snickerdoodle crust is surprisingly easy to make. It requires just a few simple ingredients and comes together quickly, making it a great option for both beginner and experienced bakers. Plus, who can resist the allure of cinnamon and sugar?
## Ingredients You’ll Need
Before we dive into the recipe, let’s gather all the necessary ingredients. This recipe is divided into two parts: the snickerdoodle crust and the apple pie filling. Make sure you have everything on hand before you start baking to ensure a smooth and enjoyable experience.
### For the Snickerdoodle Crust:
* **All-Purpose Flour:** 2 ½ cups (315g)
* **Granulated Sugar:** 1 cup (200g), plus 2 tablespoons for coating
* **Unsalted Butter:** 1 cup (2 sticks), cold and cubed
* **Large Egg:** 1
* **Cream of Tartar:** 1 teaspoon
* **Baking Soda:** ½ teaspoon
* **Salt:** ¼ teaspoon
* **Ground Cinnamon:** 2 teaspoons
### For the Apple Pie Filling:
* **Apples:** 6-7 medium apples (about 3 pounds), such as Granny Smith, Honeycrisp, or Gala
* **Lemon Juice:** 2 tablespoons
* **Granulated Sugar:** ¾ cup (150g), adjust to taste depending on the sweetness of your apples
* **All-Purpose Flour:** 3 tablespoons
* **Ground Cinnamon:** 1 teaspoon
* **Ground Nutmeg:** ¼ teaspoon
* **Ground Ginger:** ¼ teaspoon
* **Unsalted Butter:** 2 tablespoons, cut into small pieces
* **Milk or Egg Wash:** 1 tablespoon (for brushing the crust)
* **Turbinado Sugar (optional):** For sprinkling on top
## Equipment You’ll Need
* **9-inch Pie Plate:** A standard 9-inch pie plate will work perfectly.
* **Food Processor or Pastry Blender:** For cutting the butter into the flour.
* **Mixing Bowls:** For preparing the crust and filling.
* **Rolling Pin:** For rolling out the dough.
* **Plastic Wrap:** For chilling the dough.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Knife and Cutting Board:** For preparing the apples.
* **Oven:** Of course!
## Step-by-Step Instructions
Now that we have our ingredients and equipment ready, let’s get baking! Follow these detailed instructions carefully to create your own stunning Snickerdoodle Crusted Apple Pie.
### Part 1: Making the Snickerdoodle Crust
1. **Combine Dry Ingredients:** In a large bowl, whisk together the all-purpose flour, 1 cup of granulated sugar, cream of tartar, baking soda, and salt. This ensures that the baking powder and salt are evenly distributed throughout the flour.
2. **Cut in the Butter:** Add the cold, cubed butter to the flour mixture. Using a food processor or pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be in small pieces, no larger than pea-sized. This is crucial for creating a flaky crust. If using a food processor, pulse until the mixture reaches the desired consistency. Be careful not to over-process.
3. **Add the Egg:** In a separate small bowl, lightly beat the egg. Pour the egg into the flour and butter mixture. Mix until just combined. Be careful not to overmix, as this can result in a tough crust. The dough should come together into a shaggy mass.
4. **Divide and Chill:** Divide the dough in half. Flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or preferably 2 hours. This allows the gluten to relax and the butter to firm up, making the dough easier to roll out and preventing it from shrinking during baking.
5. **Prepare the Cinnamon-Sugar Coating:** In a small bowl, combine the remaining 2 tablespoons of granulated sugar and the ground cinnamon. Set aside.
6. **Roll Out the Bottom Crust:** On a lightly floured surface, roll out one of the dough discs into a 12-inch circle. Transfer the dough to your 9-inch pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges as desired. You can use a fork to create a decorative edge, or simply pinch the dough between your fingers.
7. **Sprinkle with Cinnamon-Sugar:** Sprinkle half of the cinnamon-sugar mixture evenly over the bottom of the crust. This will add extra flavor and prevent the bottom crust from becoming soggy.
8. **Roll Out the Top Crust:** Roll out the remaining dough disc into a 12-inch circle. You can use this as a full top crust or cut it into strips to create a lattice top.
### Part 2: Preparing the Apple Pie Filling
1. **Peel and Slice the Apples:** Peel, core, and slice the apples into ¼-inch thick slices. It’s important to slice the apples uniformly so they cook evenly.
2. **Prevent Browning:** Place the apple slices in a large bowl and toss with the lemon juice. This will help prevent the apples from browning.
3. **Combine Filling Ingredients:** In a separate bowl, combine the granulated sugar, all-purpose flour, ground cinnamon, ground nutmeg, and ground ginger. This mixture will thicken the apple filling and add delicious spice.
4. **Toss with Apples:** Pour the sugar and spice mixture over the apple slices and toss to coat evenly. Make sure all the apple slices are well coated with the mixture.
5. **Assemble the Pie:** Pour the apple filling into the prepared pie crust. Dot the top of the filling with the small pieces of butter. This will add richness and flavor to the filling.
6. **Top with Crust (Full or Lattice):** If using a full top crust, carefully place it over the apple filling. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape during baking. If using a lattice top, weave the dough strips over the apple filling, alternating the direction of the strips. Trim any excess dough and crimp the edges to seal.
7. **Brush with Milk/Egg Wash and Sprinkle with Sugar:** Brush the top crust with milk or egg wash to promote browning. Sprinkle with the remaining cinnamon-sugar mixture and turbinado sugar (if using) for extra sparkle and sweetness.
### Part 3: Baking the Snickerdoodle Crusted Apple Pie
1. **Preheat Oven:** Preheat your oven to 375°F (190°C). Make sure your oven rack is positioned in the center of the oven.
2. **Bake:** Place the pie on a baking sheet lined with parchment paper (to catch any drips). Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover the edges with foil.
3. **Cool Completely:** Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This is crucial for allowing the filling to set and preventing it from being runny. Cooling can take several hours, so be patient!
## Tips for Success
* **Use Cold Butter:** Cold butter is essential for creating a flaky crust. Make sure your butter is very cold before cutting it into the flour.
* **Don’t Overmix the Dough:** Overmixing the dough will develop the gluten and result in a tough crust. Mix until just combined.
* **Chill the Dough:** Chilling the dough allows the gluten to relax and the butter to firm up, making it easier to roll out and preventing it from shrinking during baking.
* **Use a Variety of Apples:** Using a mix of sweet and tart apples will create a more complex and flavorful filling.
* **Adjust Sugar to Taste:** The amount of sugar in the filling can be adjusted to your preference. If your apples are very sweet, you may need to reduce the amount of sugar.
* **Prevent Soggy Crust:** Sprinkle the bottom crust with cinnamon-sugar mixture to help prevent it from becoming soggy.
* **Protect the Crust:** If the crust starts to brown too quickly, cover the edges with foil.
* **Cool Completely:** Cooling the pie completely is essential for allowing the filling to set and preventing it from being runny.
## Variations and Adaptations
* **Caramel Apple Pie:** Add a layer of homemade caramel sauce to the bottom of the crust before adding the apple filling.
* **Cranberry Apple Pie:** Add ½ cup of dried cranberries to the apple filling for a festive twist.
* **Pecan Crumble Topping:** Instead of a top crust, top the pie with a pecan crumble topping made with flour, oats, brown sugar, butter, and pecans.
* **Gluten-Free:** Use a gluten-free flour blend to make the crust gluten-free.
* **Vegan:** Substitute the butter with a vegan butter alternative and the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Use plant-based milk for brushing the crust.
## Serving Suggestions
The Snickerdoodle Crusted Apple Pie is delicious on its own, but it’s even better with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce. It’s the perfect dessert for any occasion, from holiday gatherings to cozy nights in. Serve it warm or at room temperature, and enjoy the delightful combination of flavors and textures.
## Storage Instructions
Store leftover pie in the refrigerator, covered, for up to 3 days. You can also freeze the baked pie for up to 2 months. To thaw, let it sit in the refrigerator overnight. Reheat in a 350°F (175°C) oven for 15-20 minutes, or until warmed through.
## Conclusion
The Snickerdoodle Crusted Apple Pie is a delightful twist on a classic dessert that is sure to impress. With its buttery, slightly chewy snickerdoodle crust and sweet-tart apple filling, this pie is a true crowd-pleaser. So, give this recipe a try and experience the magic of combining two beloved treats into one unforgettable dessert. Happy baking!