Pookie = Pie + Cookie

Ingredients

• 1 cup unsalted butter, at room temperature
• 1 cup tightly packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla
• 3 cups flour, plus 2 tablespoons or so for handling dough
• 1/2 teaspoon salt
• 11 ounces butterscotch chips
• One 8-inch apple pie, slightly underbaked crust ideal

Directions

1. Preheat the oven to 350 degrees F. Butter a 10-inch pie plate, then line it with parchment. In the bowl of an electric mixer, beat the butter with both sugars on medium speed until the mixture is pale, soft, and fluffy.
2. Add the eggs one at a time, mixing well after each one and scraping the bowl as you go so everything stays nicely incorporated. Mix in the vanilla.
3. In a small bowl, sift together the flour and salt. Add the dry ingredients to the butter mixture and mix only until the dough comes together. Fold in the butterscotch chips.
4. With floured hands, press a layer of cookie dough into the bottom of the prepared pie plate, nudging it a little bit up the sides. Set the 8-inch pie on top, out of its own plate, obviously. Use the remaining cookie dough to gently cover the top, pressing it down along the sides until the pie is fully wrapped in dough. You should have just about enough; if you wind up with extra, set it aside and bake it as cookies.
5. Because I wasn’t totally sure whether the cookie dough would bubble up and over the pie, I set the pie plate on a pizza plate before baking, just in case anything ran down the sides. Nothing did, but a little backup plan never hurt.
6. Bake until the edges are crisp and the top looks dull, about 50 minutes for me. You may want to start checking after 40 minutes, just to be safe.