Flat Apple Pie with Perfect Pie Crust

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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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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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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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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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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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This is the best pie crust I have ever made! I did not have one issue with this Flat Apple Pie recipe. It was so delicious! Make sure to refrigerate your dough prior to rolling out. She mentioned it on the show but not in the recipe.

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This was a really easy pie or (pies to make. The crust tasted super good, yet it fell apart on me. I had a lot of apple filling left over. So I chopped it up really small and made the same crust. Only left it a little thicker and made individual little pies. Seven per crust. Plus made the yummy sauce to go on top.

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I had the same problem with the crust as many others did. I did remember thinking she left the crust pretty thick but I think I rolled mine too thin. Even though I lost most of the juice, I made the caramel sauce and used it on top. Delicious. I'll try it again and leave my crust a little thicker.

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Very tasty! For those who had trouble with the pie crusts, re-watch the episode. She rolls it out really thick (not mentioned in the printed recipe. It turns into something her cowboys can hand-hold and eat out on the range. I can see why a store-bought crust would never keep its shape, nor her crust if it's rolled out too thin. Hope that helps.

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As another reviewer had happen, when we tried this recipe both of the pies fell apart at the edges and leaked the filling out onto the sheet. We tried to salvage them first by attempting to repair and refill the crusts and then by simply removing the spilled filling to no avail. The recipe looked great on the show, so we'll probably try to merge it with other available recipes to get something to work.