Flat Apple Pie with Perfect Pie Crust

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Picture of Flat Apple Pie with Perfect Pie Crust Recipe 1 Video | Photo: Flat Apple Pie with Perfect Pie Crust Recipe
Rated 4 stars out of 5
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Total Time:
1 hr 0 min
Prep
20 min
Cook
40 min
Yield:
2 pies
Level:
Easy
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Ingredients

  • 5 Granny Smith apples, peeled and sliced
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • Juice of 1/2 lemon
  • 1 recipe Perfect Pie Crust, recipe follows
  • 6 tablespoons butter

Directions

Preheat the oven to 375 degrees F.

In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple.

With a rolling pin, begin rolling out the Perfect Pie Crusts into large circles. Roll the dough from the center outward. Be gentle and patient, it'll take a little time to get the dough completely rolled out.

If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes, no back-and-forth rolling.

Again with a spatula, loosen and lift the dough and carefully place the circles on large baking sheets.

Place half the apple mixture on one crust and the other half on the other crust. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic - the more rustic the better. Dot the tops of the pies with chunks of the butter.

Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with aluminium foil for the remaining baking time.

Allow to cool slightly, then slice into wedges with a pizza cutter. Eat 'em on the go!

Perfect Pie Crust:

  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 1/2 sticks cold butter
  • 3/4 cup vegetable shortening
  • 1 egg
  • 5 tablespoons cold water
  • 1 tablespoon distilled white vinegar

Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.

Lightly beat the egg with a fork, and then add it to the mixture. Next, add in the cold water and vinegar. Stir the mixture together until it's just combined, and then remove half the dough from the bowl. Yield: dough for 2 crusts.

Serves: 16* (2 pies, 8 slices each); Calories: 371;Total Fat: 22.5 grams; Saturated Fat: 10.5 grams; Protein: 3 grams; Total carbohydrates: 40 grams; Sugar: 19 grams; Fiber: 2 grams; Cholesterol: 46 milligrams; Sodium: 191 milligrams

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Newest Ratings and Reviews

Read all 145 reviews

  • on March 17, 2013

    Flag

    I've made this 2-pie recipe a couple times now. I'm a pretty good bread and cookie baker bu would say my piecrusts are only in the B/B- range... UNTIL NOW! This came out great... the second time. The first time I was not careful in my roll-out to be sure there were no cracks/seams and filling juice + butter did go all over. The second time I was careful in my roll-out and all was well. I concur with others in adding a tbsp or 2 of sugar to the crust recipe. And it definitely needs spices in the apples (I used a Tbsp of Apple Pie Spice. I am anxious to try the crust in a 'standard' pie recipe, e.g. pumpkin, and in a pan.

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  • on February 24, 2013

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    I tired this recipe last night. Watched the video....followed the recipe exactly and I got a big fat mess. Not sure what I did wrong but I'm a good cook and a good baker but this crust just didn't cut it for me.I put the decimated mess into a loaf pan, made a quick caramel sauce (the juice inside the pie leaked out over the whole baking sheet to pur over the "aple pie loaf" and sort of saved it.My husband is too nice to say anything bad but he didn't eat it.

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  • on February 12, 2013

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    I watched Ree make this and the ease of it inspired me to try it. I have never baked a pie before. I followed the tips of a few reviewers and added a tablespoon of sugar to the Perfect Pie crust. Otherwise, I followed the recipe to the letter. I think chilling the pie crust in the fridge for 30 minutes before rolling it out worked very well. It was absolutely delicious! My husband and kids loved it. Can't wait to make it again!

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