Flat Apple Pie with Perfect Pie Crust

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This morning I overheard my husband bragging about the wonderful pulled pork and apple pie I made this weekend! The pie turned out great...very flakey crust. Main thing is to let it chill for a short while...if too stiff to roll let it sit on the counter top for a few minutes. I did not have a problem with the juices leaking out. I kept the crust fairly thick. I added just a dash of cinnamon but otherwise followed the directions. I had to bake it longer, also. The only thing I will change next time is to add a tablespoon of sugar or so to the pie crust.

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love easy receipes

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This pie tasted pretty good, but could use some tweaking. The crust turned out okay, but needed a bit more sweetness. I think I'll add a tablespoon or two of sugar next time. The pie filling needed some cinnamon or nutmeg. It was just a little too mild. Much like everyone else, my pies leaked all of the place, too. I let the dough chill in the fridge for about 10 hours. Rolled them out quickly and even tried to seal them as much as possible. But, still didn't work. The pies leaked and burned to the pan. However, it didn't affect the taste or overall texture of the pie.

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This pie is delicious! Although it does not say to do so here, I refrigerated my dough overnight.
I did not have the leakage problems when I first baked it. It came out perfectly and transferred easily from the pan to a plate. However, after it was cooled and I moved it again, I noticed it had leaked some. This didn't make a bit of difference to us since we weren't eating it with our hands. And, man oh man, this was SOOOOO good. I did add some cinnamon, nutmeg, ginger, and vanilla to the apples when I mixed them up, because I really like the flavor, and it did not disappoint! I also used whatever apples I had in my fridge. They came out nice and firm and did not fall apart.

This recipe is so easy, and I'm definitely making it again! In fact, I froze the other pie without baking it, so I have one ready made. Mmmmmm!!!

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I made this pie or pies as it was, I thought the crust was a little hard to work with, but well worth it. Rave reviews from every one who ate it. Not too sweet, the sauce was soooo good and served warm with a scoop of vanilla ice cream, Yum yum!!!!

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