Snickerdoodle Apple Pie is classic Snickerdoodle cookie dough + spiced apples for a delightful take on apple pie!
We love apples and have an abundance (or should I say bushel) of apple recipes and adding a snickerdoodle apple pie to the list just feels right. Modified from my snickerdoodle apple cobbler recipe, this pie is a unique adaptation! Every slice is so good, I’m so glad I had the idea to make it!
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Snickerdoodle apple pie
Snickerdoodle apple pie is a tangy snickerdoodle crust filled with an easy canned (or homemade) apple pie filling. Top it off with some cinnamon sugar (what’s a snickerdoodle without cinnamon sugar?) and this pie is complete. Of course, there are still about 30 minutes to wait for it to bake and cool, but that gives you plenty of time to prep some vanilla ice cream and caramel sauce to accompany this spiced apple pie.
Snickerdoodle Apple Pie Ingredients
-Butter: I prefer salted butter, but you can use unsalted if desired. You will need 1/4 cup (half a stick) of softened butter.
-Shortening: To get a better cookie dough texture, use 1/4 cup of butter flavored Crisco shortening.
-Sugar: We need 3/4 cups of white granulated sugar to go into the cookie dough crust.
-Egg: We need 1 egg to help act as the binder for the cookie dough pie crust.
-Vanilla: I like to use high quality vanilla, but use 2 teaspoons of whatever vanilla extract you have on hand.
-Flour: We need 1 1/3 cups of all-purpose flour to act as the gluten base for this pie dough.
-Cream of Tartar: Snickerdoodles are famous for their tang because of this additional ingredient, so we need 1 teaspoon to help drive that flavor profile home and get it into our yummy pie.
-Baking soda: We need 1/2 teaspoon of baking soda to help use get our pie crust to puff up slightly.
-Salt: To help enhance the flavors of this pie we will need 1/4 teaspoon of salt.
-Cinnamon Sugar Mixture: We need a combination of 1/4 cup sugar and 2 teaspoons of cinnamon to help create a topping for this snickerdoodle pie.
-Apple pie filling: Use a 20 ounce can of your favorite apple pie filling or if you’re using homemade, round it up to about 2.5 cups of needed apple filling.
-Caramel sauce: Top off your snickerdoodle pie with some caramel sauce. Use my homemade caramel sauce recipe for a DIY sauce if desired.
HOW TO MAKE SNICKERDOODLE APPLE PIE
Snickerdoodle Apple Pie Recipe
Snickerdoodle Apple Pie is a variation on classic Snickerdoodle cookies + apple pie! This fun take on a traditional apple pie recipe is perfect for Snickerdoodle lovers!
Preheat oven to 375 degrees F. Spray a pie pan with non-stick cooking spray. (If using a darker pan, decrease temp to 350°F)
Cream together butter, shortening, sugar, egg and the vanilla. Blend in the flour, cream of tartar, soda and salt.
Take about 2/3 of the snickerdoodle dough and press it flat into the bottom of the pie pan, pressing against the edges so that they rise just a bit around the sides of the pan. Sprinkle half the cinnamon sugar mixture on top of the dough.
Spread apple pie filling over the dough, making sure it extends to all sides.
Take the remaining cookie dough and crumble it with your fingers, placing small pieces covering the top of the apple pie filling. It won't completely cover it, but it will be close. Sprinkle the remaining cinnamon-sugar mixture on top.
Cover pie with foil. (I sprayed the side that would be touching the dough with non-stick spray.) Bake at 375 degrees F for 20-25 minutes on the middle rack of the oven. Remove foil and bake another 5 minutes. Let cool for 10 minutes and serve, topped with ice cream caramel sauce if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
It adds in a little acidity and changes the texture of the cookie dough. This helps to work a little as a leavening agent as well as a flavor enhancer and is what creates the unique tang in every snickerdoodle cookie.
How long is snickerdoodle apple pie good for?
This pie should be good for 2-3 days if kept properly stored. I recommend keeping apple pies in the fridge because you can get a little more time with them before they go bad, but it should be fine at room temperature for up to 2 days.
Snickerdoodle apple pie is a unique and wonderful dessert option that’s perfect any time of the year. With homemade or canned apple pie filling, this simple pie recipe is delicious and easy!
Snickerdoodle Apple Pie is a variation on classic Snickerdoodle cookies + apple pie! This fun take on a traditional apple pie recipe is perfect for Snickerdoodle lovers!
ABOUT US
I began Butter, with a Side of Bread to delve deeper into my fascination with food! I love cooking easy, delicious recipes and trying out new products. Welcome and I hope you stick around! Meet Jessica & Nellie...
This was a real easy recipe to make – loved it – but why use canned appl;es? I used to large real apples – one Honey Crisp and one Granny Smith. Lot better for than that canned stuff. And it tastes lots better too.
This tasted really good but did not hold up as a “piece” of pie. It was all runny and came out of the pie pan in a lump. Wondering if I did something wrong or if it was due to the canned pie filling? Thought I followed the recipe closely.
Made this pie with homemade filling and it tasted great! I had a little problem with my bottom crust not cooking fully in some places or in other places it looked like the bottom crust disappeared completely. Could you prebake the bottom crust a little so that doesn’t happen?
You can try baking the crust for 10 minutes before adding the filling. I haven’t tried this so I don’t know how it will turn out, but blind baking pie crusts (baking before filling) is a real thing.. I just don’t know how the cookie dough crust will hold up.
Kathi says
This was a real easy recipe to make – loved it – but why use canned appl;es? I used to large real apples – one Honey Crisp and one Granny Smith. Lot better for than that canned stuff. And it tastes lots better too.
beingjennifer says
Good! I am glad to hear it works with fresh apples! I’m going to do this for Christmas for hubby and me. 🙂
Debbie says
This tasted really good but did not hold up as a “piece” of pie. It was all runny and came out of the pie pan in a lump. Wondering if I did something wrong or if it was due to the canned pie filling? Thought I followed the recipe closely.
Jessica says
What kind of pie filling did you use? Did you let it cool?
doris stuart says
how many cups of fresh apple would you use
Jessica says
The recipe calls for apple pie filling- https://butterwithasideofbread.com/how-to-make-apple-pie-filling/
You’ll use about 1/3 of this recipe, so 3-4 apples if you want to make a small batch of just what you need.
Megan says
Made this pie with homemade filling and it tasted great! I had a little problem with my bottom crust not cooking fully in some places or in other places it looked like the bottom crust disappeared completely. Could you prebake the bottom crust a little so that doesn’t happen?
Nicole says
You can try baking the crust for 10 minutes before adding the filling. I haven’t tried this so I don’t know how it will turn out, but blind baking pie crusts (baking before filling) is a real thing.. I just don’t know how the cookie dough crust will hold up.