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Flat Apple Pie with Perfect Pie Crust Recipe

Flat Apple Pie with Perfect Pie Crust

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Average Rating:

Total Reviews: 145

Showing 121-130 of 145

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  • on January 16, 2012

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    I'm not sure what went wrong as others have mentioned as well...mine also leaked out everything and made a complete mess on the cookie sheet. REFRIGERATE THE PIE DOUGH for 30 min. This was not mentioned on recipe. I researched the reason: "Well, believe it or not, there is reason to chill the dough, and the reasons are important for maintaining that flaky crust we all look forward to eating. It all has to do with gluten and moisture. By chilling the dough before rolling it out, we allow the present gluten strands time to settle down and relax. This actually makes your pastry dough easier to roll out and cuts down on any shrinking during the baking process. Chilling also lets the available moisture find its way back into all parts of the dough. Something that is hard to achieve while you are mixing the dough together.Overall, letting the dough rest in the fridge for one hour before rolling it out is a win-win situation with a purpose."

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  • on January 16, 2012

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    Couldn't wait to try this after watching the show. I am always on the lookout for an easy homemade pie crust. Let me tell you...this did not disappoint,in fact I think it is the best pie crust to date...flaky and delicious,not at all soggy. The pie did leak but it didn't ruin the flavor at all. This is definately a keeper and very easy to make too!! Everyone loved it!

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  • on January 16, 2012

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    Made this tonight after watching the show. This was my first ever attempt at scratch pie crust and I'm sold! I used the butter flavor Crisco for the shortening, to give it even more of a buttery flavor. I did chill the crust for about half an hour in the freezer, and it rolled out fine. It did stick a bit to the rolling pin and the pastry mat, but a little flour on both fixed that right up. I also had the leakage problem that others have mentioned, but it didn't at all ruin the pie. The leakage just got a little crispy on the pan, and the crust was not at all soggy after cooking. The only issue I had was that I had to bake it for about 60 minutes before it looked done. I think next time I'll do an egg wash to make it brown up. It's just delicious! Even my ten year old who never likes anything came into the kitchen to ask what smelled so good, and my husband who doesn't like sweets tried it and then asked for a second piece.

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  • on January 15, 2012

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    my boyfriend (a cowboy in his own right and i couldn't wait to try this so we used what we had on hand out in the country. that said, we used a pillsbury pie crust (forgive me, but these crusts are actually very tasty and save me a lot of time in the kitchen. i always have them in the freezer, and also did not have a lemon so we substituted orange juice. i followed her measurements exactly for the sugars and salt but added a little cinnamon and allspice. i used an eggwash on the crusts and sprinkled some cinnamon & sugar over the crusts. i waited to dot the tops with butter until after 25 minutes of baking. after this, i covered loosely with foil and baked for another 10 minutes. yes, i had a little leakage but every apple pie i have ever made has had this. i laid foil over my baking sheet before hand so this was not a big deal. they were not budging from the sheet while warm without threatening to fall apart, so we waited. my cowboy & i loved this.

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  • on January 15, 2012

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    This is very, very good. The crust was easy and exceptional. Will make again, very soon!

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  • on January 15, 2012

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    The crust was great...I did keep it thicker and recommend you use plenty of flour when rolling it out so it doesn't stick. I rolled it out on a silpat which makes it easier to work with and I used the crust to make an apple pie. I used Honey Crisp apples, added some cinnamon and little nutmeg too. It was delicious and held up well when cut. I will definitely use this crust again.

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  • on January 15, 2012

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    So, next time i am gonna try Ree's pie crust, but believe me folks it can be made with a store bought crust. I took all the information I got from all the folks that commented and I did a couple of things different. I used a small skillet, just big enough that the crust has plenty of room to fold over. I then set the skillet with the crust in it in the fridge for about 20 minutes, while I preheated the oven, 375. I filled the crust with just enough filling to cover the bottom of the crust. I then folded the crust over the top. I baked the pie for about 35 to 40 minutes, until the crust was golden brown. Using the skillet kept everything in side the crust and it looks great. Oh and tastes great also. Thanks Ree for getting me started.

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  • on January 15, 2012

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    We loved this recipe!!! My crust was not easy to work with and fell apart like others said, but I was trying to save time and I used my food processor. I let the crust "rest" in the frig for a little while before I rolled it out. I will use this recipe again but I will make it by the recipe - exactly.

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  • on January 15, 2012

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    helped my wife put this one together and we both enjoyed how easy it was. We kept the dough thick and it came out perfect. looked just like Ree's. great crust but we both thought we would add a touch of cinnamon and nutmeg the next time. Excellent!

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  • on January 15, 2012

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    I am currently making this (its in the oven.....within 5 mintues all the "juice" leaked out onto the sheet pan turning the crust into MUSH. so disappointed. im a very active cook and this just isnt up to par. i even left the crust thick and chilled it for a couple hours.

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