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Snickerdoodle-Crusted Apple Pie

Rated as 4.83 out of 5 Stars

"What happens when you combine two of our favorite things into one pie? Magic. Buttery cookie crumbs scented with cinnamon act as both crust and crumble topping, making this an easy and delicious dessert option for your Thanksgiving table."
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2 h 35 m servings 432
Original recipe yields 8 servings (1 9-inch pie)


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  1. Preheat oven to 425 degrees F (220 degrees C); position rack in the bottom third of oven.
  2. Whisk 2 1/2 cups flour, 2 tablespoons sugar, 1 teaspoon cinnamon, 1 1/2 teaspoons salt, and cream of tartar in a large bowl. Drizzle in butter. Stir crust mixture until just combined and crumbly.
  3. Transfer 1 1/4 cups of crust mixture into a separate bowl; add the remaining 1/4 cup sugar and 1 teaspoon cinnamon. Knead with your fingertips until well combined but still crumbly. Cover with plastic wrap; freeze crumb topping until ready to use.
  4. Pour vinegar and water into the remaining crust mixture. Mix to form a dough; transfer to a lightly floured work surface and knead until smooth. Press dough onto the bottom and sides of a pie plate using a flat-bottomed measuring cup to make the bottom crust. Crimp edges with a lightly floured fork. Freeze until ready to use.
  5. Toss apples, 1/2 cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon, and sea salt together in a large bowl. Pile over the bottom crust and cover with the crumb topping.
  6. Bake on the bottom rack of the preheated oven until lightly browned, about 20 minutes.
  7. Reduce oven temperature to 350 degrees F (174 degrees C). Turn pie and continue baking, covering crust aluminum foil or a pie shield halfway through, until crust is golden brown, about 50 minutes. Cool on a wire rack before slicing, about 1 hour.


  • Cook's Note:
  • Pie dough and crumb topping can be made and frozen covered for up to 3 months; thaw in refrigerator before using.

Nutrition Facts

Per Serving: 432 calories; 17.7 65.6 4.8 46 496 Full nutrition

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Read all reviews 8
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I added one more apple, 4 granny smiths and two honeycrisps. I also used tapioca instead of flour. Then I put the juices from the apples in a small pot, on medium to low heat, and slowly added h...

My family loved this! We're going to be making it again for next Thanksgiving. I didn't stray from the recipe at all.

My 8 year old daughter made it last week and it came out amazing. We are making it again tonight!

I made this for a Thanksgiving dinner and it was delicious! The only thing I would do9 slightly different is to use a bit more of the initial crust mixture for the bottom, reserving less for th...

I did not make any changes. I have made it twice and it was delicious. It is great to not have to make a crust for the pie. My family raved about it when I made it for Thanksgiving. I definitel...

This was delicious! My family loved this so much. Will be making this again for sure.

This pie is delicious. The only problem I had was that the pie crust stuck. I greased the pie plate but it was very difficult to get the pieces out of the plate.

The only changes I did is added carmel dip to the top of the apples. Oh so good.