Recipe of the week: Cookie Baked Apple Pie for Rosh Hashanah

Shortly before the Jewish New Year some years ago, I visited local food blogger Betsy Cohen in her Palm Beach Gardens kitchen for a baking tutorial. The aromas rising from her oven were insane – butter, apples, spices, all warm and tempting.

There, turning golden in a large springform pan, was her adaptation of one of her favorite desserts: a “cookie-baked” apple pie. Think huge, double-crusted butter cookie filled with chunks of fresh Golden Delicious apples. 

The dessert takes the honey-dipped apple tradition of Rosh Hashanah to new, delicious levels. It also makes for a beautifully rustic addition to the table for the holidays. I found it a perfect recipe to repost, as the Jewish New Year arrives Wednesday, Sept. 20. 

Cohen, a talented baker as well as writer, simplifies the process for us in this tutorial



Cookie Baked Apple Pie 

Recipe adapted from “Nick Malgieri’s Perfect Pastry: Create Fantastic Desserts by Mastering the Basic Techniques” (MacMillan, 1998). 

Prep time: 35 minutes 

Cook time: 1 hour 10 minutes 

Serves: 10 to 12 


3 tablespoons unsalted butter 

5 golden delicious apples 

1/2 cup sugar 

Juice of ¼ of a lemon 

1 teaspoon ground cinnamon 


16 tablespoons (2 sticks) unsalted butter 

3/4 cup sugar 

4 egg yolks 

1 teaspoon vanilla extract 

2½ cups plus 2 tablespoons all purpose flour 


1 egg yolk, beaten 


For the filling: 

For the crust: 

To serve:

Once you have unlatched the springform pan, take a small metal spatula and put it between the cake and the side of the pan to make sure that none of the cake sticks. Release the side completely. To remove the bottom of the springform, cover a 10” cardboard round with plastic wrap. Place this over the top of the cake and gently turn it over. Take off the bottom of the pan and remove the piece of parchment paper. Turn back onto a cakeboard round or serving plate. 

Betsy Cohen’s kitchen notes: 

  • “This pie is incredible warmed with or without ice cream, which is why I prefer to place the Cookie Baked Apple Pie on a cakeboard round vs. serving plate. When I make this early in the day and want to serve it warm for dessert, I place the cardboard round in the oven I have used to cook dinner once the oven is turned off. Five to ten minutes later, I have a warm, delicious cake for my family and friends. As many serving plates are not meant for the oven, the cardboard round is the best option. Once the Cookie Baked Apple Pie comes out of the warmed oven, I place the cardboard round onto a serving plate. 
  • “The apple filling may be made a day ahead and refrigerated overnight. Cool before transferring the filling to a bowl and then place plastic wrap directly on top of the filling to prevent moisture from setting in. 
  • “The pie freezes beautifully.”

Visit Cohen’s “Desserts Required” blog for more holiday recipes. 

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