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CARLA HALL Apple Snickerdoodle Pie

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This Apple Snickerdoodle Pie is well worth the wait!

1 recipe Carla’s Perfect Pie Crust (
1/2 teaspoon cream of tartar
1/4 teaspoon Kosher salt
1/2 teaspoon baking soda
2/3 cup all-purpose flour
1/2 teaspoon nutmeg (divided)
1/4 cup unsalted butter (softened)
1/3 cup sugar (plus additional 1/2 cup)
1 large egg
1/2 teaspoon vanilla extract
3/4 teaspoon cinnamon
6 Granny Smith apples (peeled, cored, sliced 1/8-inch)
2/3 cup sugar
3 tablespoons flour
2 teaspoons cinnamon
1 teaspoon salt
1/2 lemon (juiced)
1 pint vanilla ice cream (to serve)

For the Snickerdoodles: In a small bowl, add the cream of tartar, salt, baking soda, flour, and 1/4 teaspoon nutmeg, and whisk to combine. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar and cream until light and fluffy. Add the egg and vanilla to the butter mixture and mix until combined. Add the dry ingredients and mix until combined. Chill the dough in the refrigerator for at least 2 hours.
In a small bowl, add the remaining 1/2 cup of sugar, cinnamon, and 1/4 teaspoon nutmeg and stir to combine. Form 1-inch balls of snickerdoodle dough and roll in the sugar mixture. Place in the refrigerator until ready to use.
Preheat the oven to 350ºF.
On a floured surface, roll 1 recipe of Carla’s Perfect Pie Crust to an 11-inch circle. Place in a 9-inch pie plate, fold edges under, crimp and refrigerate for 15 minutes while preparing filling. Freeze the other half of the pie dough for future use.
For the Apples: In a large bowl, add the apples, sugar, flour, cinnamon, salt and lemon juice, and toss to combine. Pour the apple mixture into the chilled pie crust. Place the coated snickerdoodle dough balls on top of the apple mixture and press down lightly to flatten. Place in the preheated oven and bake for 15 minutes. Cover with foil and bake for another 45 minutes, or until the apples are tender and the snickerdoodle topping is golden. Serve with vanilla ice cream.
Tip: Add your favorite spices to store-bought sugar cookie dough for the pie topping or crush leftover cookies and bake as a crumble on top!

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