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
1 Video | Photo: Flat Apple Pie with Perfect Pie Crust Recipe


















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By rui_m
on May 24, 2013
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One of the best pies I ever tasted!
I had to add more water than normal for the crust, but on the rest, really simple to make and the result is just wonderful.
By jimladeana
Batavia, OH
on May 20, 2013
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Mmm Mmm Mmm! I too used my own pie crust for one reason... Simply because I know and love my crust recipe. The only reason I didn't give this a full 5 stars is because it was lacking a bit of cinnamon. I used a couple teaspoons.
** This makes a great gift is you bake it in a jar! Just get the small (single serving wide mouth jars and line with pie crust that has been rolled out thinly. Fill jar to about 1" from rim. Top with another piece of crust (cut out a "vent" using a small apple cookie cutter. Using a fork crimp the edge and place a dot of butter in vent hole. Bake until bubbly and apples are tender. Allow to cool, place lid and give away. You can also freeze prior to baking for that easy-peasy dessert craving you may have later in the year when apples aren't really in season. :-
By Emily Poulson
on May 19, 2013
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Loved this recipe! I used my own crust recipe not because there was anything wrong with this one I just know mine and it always turns out. this was really easy desert and I will make it again. I added cinnamon to it.
Read all 151 reviews