Dutch Apple Pie with Sugar Cookie Crust and Spiced Filling
This distinctive Dutch apple pie features a rich sugar cookie crust instead of traditional pastry, creating a sweet, tender base that complements the spiced apple filling. The crust is made with creamed butter and brown sugar, while the filling combines bite-sized apples with warm 4-spice powder and cornstarch for perfect texture. Unlike American apple pies, this version uses a top and bottom cookie crust that bakes into a golden, slightly crispy exterior. Perfect for fall gatherings or when you want something between a pie and a giant apple cookie. The extended baking time allows the flavors to meld beautifully.
Ingredients
- 1 ½ cups unsalted butter, softened
- 1 ⅝ cups brown sugar, divided
- 2 eggs
- 5 cups flour
- ¼ teaspoon salt
- 6 apples, peeled, cored, and cut into bite-sized pieces
- 1 tablespoon 4-spice powder, cinnamon, cloves, nutmeg, ginger
- 1 tablespoon cornstarch
Instructions
- 1
Cream the butter with brown sugar for 1 minute until smooth
- 2
Add eggs to butter mixture and beat for 1 minute, scraping bowl sides and bottom
- 3
Add flour and salt and beat for 1 more minute to combine
- 4
Press dough onto baking sheet to flatten
- 5
Refrigerate pie crust for 30 minutes
- 6
Preheat oven to 350°F
- 7
Mix apples with cornstarch, 4-spice powder, and remaining brown sugar
- 8
Grease and line a 9-inch pie mold or springform pan
- 9
Press 3/4 of dough over bottom and up sides of pan
- 10
Fill crust with apple mixture and cover with remaining dough
- 11
Bake for 1 hour 10 minutes
- 12
Cool for at least 3 hours before slicing
Tips
Flattening the dough on a baking sheet makes it easier to handle after chilling and helps ensure even thickness.
The long cooling time is essential - the cookie crust needs time to set properly or it will crumble when sliced.
Use a mix of apple varieties like Granny Smith and Honeycrisp for the best texture and flavor balance.
Good to Know
Cover and refrigerate for up to 3 days or freeze for up to 3 months
Can be made 1-2 days ahead - flavors actually improve with time
Serve at room temperature or slightly warm with vanilla ice cream or whipped cream
Common Mistakes
Don't skip the chilling step or the dough will be too soft to handle
Avoid cutting too early or the cookie crust will crumble and fall apart
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
may need extra binding
General Alternatives
FAQ
Can I use regular pie crust instead?
Yes, but you'll lose the unique sweet cookie texture that makes this Dutch-style pie special. The sugar cookie crust is what sets this apart from regular apple pie.
What if I don't have 4-spice powder?
Mix 2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground cloves, and 1/4 tsp ground ginger. You can also use just cinnamon if that's all you have.
How long does this keep?
Covered at room temperature for 2 days or refrigerated for up to 5 days. The crust stays tender and the flavors continue developing over time.