Flat Apple Pie with Perfect Pie Crust

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Great pie crust! I had never attempted pie crust before but I can definitely say that I will make this again. After seeing all the reviews about the filling leaking, I decided to use the filling that I use when I make apple streudel. I sliced two apples ( I prefer using ambrosia, honeycrisp or a new apple I found called kiku 2 tbls sugar, 2 tbls brown sugar, 2 tbls flour and cinnamon to taste, enough filling for one crust and there was no leaking at all. I did put a little sugar in the crust and used an egg wash and sprinkled with sugar before baking. I think the less you handle the dough before chilling the better it is.

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Great recipe for pie crust!!! I made a traditional almond apple tart with it and froze the second half. Great pie crust!

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warning this pie dough is tastless and very hard to handle. I even froze it for a couple of hours before I used it. No help. The show directions added butter and the one in her book did not. The pie leaked all over my pans even though I lined them with parchment paper. They're soaking right now. The dough is pastey tasting and I would never make this again. Use your own pie dough receipe or buy one but don't, I repeat don't make this one. yuk.

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THE MEN IN MY HOUSE JUST THOUGHT IT WAS THE BEST APPLE PIE I EVER MADE IT WAS DELICIOUS AND SO EASY

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I love this recipe and will definitely make this again! I used a leftover lard crust that I froze over the holidays. My pie did not run all over the baking sheet. After reading previous reviews I made sure it was rolled a little thicker and that it didn't break when folding the edge over. The filling was delicious. I did added 1/2 teaspoon homemade vanilla to the apple mixture (my grandmother always did. Two thumbs up!

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I was super excited to try this recipe after we saw it on TV last night. So was my 5 year old daughter. We made it this afternoon, based on this recipe here, and boy, what a disaster! The filling softened the pie crust while cooking so that all of the sweet juices ran out all over the cookie sheet and left a mess of burnt sugar. As far as the pie itself, the bottom is raw, and the rest is cooked. I ended up transferring it to a ceramic tart pan and sprinkling the top with butter and brown sugar. Then, I cooked it for another 20 minutes. It tasted good, but the crust was really dense and heavy.

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After watching the episode, was really intrigued to make this pie. Like many we experienced some leakage. Even while watching the episode I wondered how she kept the pie from sticking to the pan. So to be safe, we put the pies on a 'professional cooking mat". The mat made cleanup a breeze. Dough was a little difficult to work. Next time I'll make it the night before and let it chill overnight. Crust was delicious! It was nice and flaky. Added 1 Tb of cinnamon to the filling, and glad I did. I am looking forward to making this again. It makes for a real nice rustic presentation and tastes fabulous!

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Made this for my husband tonight. Couldn't have been better. Some of the juice did run out, but apples still moist. Crust perfectly browned and flaky. Will definitely make again soon.

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Nothing worked - I feel like a brand new cook - could not get the crust to work too sticky then to dry - decided to use some premade crust and all the juice ran out. Finally decided to piece the crust together and make a pie will see how this works, from what i have read here I better bake longer.

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Very Tasty. This is the easiest and best pie crust and filling I have ever made. Very simple. The only problem I had is that I didn't have one spot sealed very well and some of the juices ran out. I will know better next time. I used Braebrun apples and they worked very well.