Flat Apple Pie with Perfect Pie Crust

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I just saw this on Food Network this morning and really wanted to try it. After reading all of the reviews, I made the following changes: Used 3 tbsp of flour, 1/2 tsp of cinnamon, and boxed pie crust. I put each tart in its own glass pie plate and baked on a Cooke tray lined with a Silpat. They are delicious. I won't make the caramel sauce, just a dusting of confectioners sugar.

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Delicious... the crust, the filling. I added cinnamon as recommended and of course home made whipped cream.

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I have made these flat apple pies twice and have had rave reviews from those that ate them! The crust is so flaky! You should definitely give them a try!

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I used this Perfect Pie Crust recipe and OMG!! It is the best pie crust I have ever had. I made a cherry pie for one of the girls I work with ..it was her Birthday, and said it was the best Pie she had ever had!! Everyone loved it, It is now my go to crust!!

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wonderful! The crust is perfect every time I make this (has been about 4 times. I would recommend 2 things: line your pie with foil and add about 1 tsp of cinnamon to the apples. One makes your life easier and the other makes your tongue grateful! The pie is great also with a mix of honeycrisp and granny smith apples.

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Best pie crust ever!

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The apples were very tasty. However, the crust was terrible. First, it was too moist and impossible to roll. I added more flour. Too dry. Both versions fell apart when rolled onto the rolling pin to transfer. Fell apart when trying to encase the apples. Baked anyway. Tasted .... tasteless. I have made other crusts very successfully and will return to those recipes.

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Great, Made this twice and the family love's it. I put it in a pie plate and fold it over for no mess. Add a little fresh grated nutmeg for extra flavor, simple and tasty!

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Yummo!! I put the pies in pie plates and they turned out great. loved the filling and the crust was very good. Thanks Ree!

Lurky Carol

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I've only tried this once and without much success. The filling ran out every side of the crust so there was no just slicing an going out the door. I have a tried and true pie crust recipe I got from a neighbor many years ago. You can't over work it so I've always had great luck. Whatever amount of flour you use, i.e. 2 cups, you then use half that much shortening, i.e. 1 cup, then half as much ice water, i.e. 1/2 cup with 1/2 tsp.. of salt. It will be extremely gooey, but you turn it out on a floured board, sift flour over the top and start to roll, turn, roll, turn, adding more flour if needed (you will until you have the size you want. Bake as you would any other crust. It is flaky and wonderful. Try it.