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Cookie Dough Filled Pie

September 12, 2016

This is the most unconventional pie recipe ever. It's ridiculous. But it's so amazing too.

You'll need an oven, a rolling pin, a pie dish, and an appetite.

Pie Crust:

2 cups flour
1/2 cup shortening (I used Earth Balance)
3-5 Tbsp of ice water (or more)
2 tsp salt


Pie Filling:

4 large apples, peeled and sliced thinly
1/2 granulated sugar
1 Tbsp vanilla extract
1 tsp cinnamon
1/4 allspice
1 heaping Tbsp all purpose flour
1 tsp lemon juice 


1-2 tubs EatPastry chocolate chip cookie dough



For the crust:
Combine the flour and salt in a mixing bowl. Using a pastry blender, or 2 knives, cut the shortening into the flour until it resembles course sand. Then add the water 2 Tbsp at a time til the dough forms. Be sure not to use too much water, it makes your dough less appealing and tasty.
Flour a level surface and roll the dough out to fit a 9" pie dish. Set aside in refrigerator while you make the filling. 
*you can roll some extra long strips for the top (as pictured below) if you want.


Pie Filling:
Pre-heat oven to 375 F. 
Mix it all together and fill the pie shell.
Bake for about 45 minutes.

Let cool totally and scoop out the center completely (I ate the filling later with cashew milk ice cream by the way, it refrigerates well).
Then fill the pie with cookie dough and refrigerate until you're ready to eat!

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