Flat Apple Pie with Perfect Pie Crust

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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.

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Glad I waited to review this recipe. Made it the first time Sunday, and it leaked so much it ruined a brand-new cookie sheet. Made it again today with the Pillsbury pie crust I had left (will try the pie crust recipe at a later date, cooked all of the ingredients together for a couple of minutes (adding just a touch of cider, cinnamon, and butter, placed in a non-stick 8" round pan, baked 35 minutes, and it slid out of the pan with NO LEAKAGE...DELICIOUS! Will make this often, but never again on a cookie sheet. And, although the caramel sauce sounds divine, it would have been overkill. It was scrumptious w/ no topping.

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Oh man. This is divine, but after reading all the reviews I changed a lot. I used Honeycrisp apples because that's what I had. Instead of the pie crust recipe I used TWO pre-made crusts, brought to room temperature and then rolled together. This provided a thick enough crust to hold in the juices and couldn't have been easier. I also baked this in a buttered cast iron skillet for about 50 minutes (my oven is slow. It turned out great - no spillage, no ruined crust, and the bottom wasn't even gooey. I served it with the caramel sauce and MAN. So rich but so delicious.

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This is the first pie crust I've made in years - since I discovered Marie Callender pie shells. Now I'm wondering why!!! This was truly easy and turned out perfectly, beautifully flakey. The filling was good too, although a lot of the juices leaked out during baking. I personally love cinnamon with apples so I added some to my filling. A wonderful recipe!!!

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This recipe is so simple AND delicious. This is my new favorite recipe...just the right amount of sweetness. I did add some cinnamon and allspice to the apple mixutre, but wouldn't change anything else.

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Honestly, I don't like Apple pie but I do now! I tried this recipe because my husband likes Apple pie and now I'm converted! I love, love, love, this pie crust, it's so flaky! The pie crust recipe on this website does differ from the one on the PW website (I used that one. In fact, PW makes it a point NOT to add any butter and I'm glad I didn't change a thing. I also made the "easy caramel sauce" it was yummy!

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Made this over the weekend with the "Easy Caramel Sauce"...HEAVEN! :- Added a bit of cinnamon and both pies were gone by next day.